Hoki with Pan Fried Parsnips
Recipe from New Zealand Hoki Forever
serves 4
Ingredients
400g Hoki
nutmeg
the zest of 1 orange
1 kg parsnips (reserving 2 large parsnips)
1 kg carrots
200g butter
100 ml cream
grated horseradish
the zest of 1 lemon
To make
- Carrot puree: peel and cut the carrots into chunks, then boil them in lightly salted water until very soft.
- Drain and place in a food processor with a pinch of nutmeg, zest of orange, 50g of butter and 50ml of cream – puree well.
- Parsnip puree: follow the above method with the parsnips, 1 tsp of grated horseradish, zest of lemon, 50g of butter and 50 ml of cream
- Parsnip strips: Peel 2 large parsnips, then slice lengthwise as thin as possible (1 to 2 mm) fry these in oil at least 5cm deep until brown and crisp. Drain on a paper towel
- Fish: cook the hoki softly in 100g of butter and serve on the 2 purees with the parsnip strips strewn on top.
