Home' FMCG Business : FMCG DEC 2015 Contents [ fish & seafood ]
BE COOKED IN
A VARIETY OF
Groper (or hapuku) are found around New
Zealand and the Chatham Islands. Groper
have firm, white flesh with few bones.
In order to best preserve the delicate flavour and
succulence, treat groper with care. It makes for
wonderful steaks that stay moist with heavy flakes
when cooked. So allow it to be the standalone star
that it is, rather than drowning it in sauce. Owing
to its firm texture, groper can be cooked in a variety
of ways, including baking, steaming, pan frying,
poaching, barbecuing and smoking.
Groper is a good source of selenium, a vital
nutrient that is essential for a healthy immune
system and for the production of thyroid hormones.
Selenium also contributes to the maintenance
of hair and nails, and to the normal growth and
development of children.
According to the NZ Food Composition
Database, 100 grams of groper provides 54.2μg of
selenium, which is 77.4% of the Recommended
Dietary Intake for adults. It also provides 393
kilojoules of energy, 19.4 grams protein, 0.3 grams
carbohydrates, and 1.8 grams fat.
Groper are often caught off the east coast of the
North Island, in the Cook Strait, off Kaikoura, and
off the west coast of the South Island. The groper
season peaks between October and May.
Under New Zealand’s Quota Management System,
the annual catch limit for groper has been set at
2,182 tonnes since 1997. In the 2013 fishing year
(ended September 30), the total actual commercial
groper catch from seven quota management areas
was 1,428 tonnes, well below its catch limit.
Here’s a delicious and simple recipe for your
customers or to try at home.
CRISPY SKINNED GROPER ON
WARM POTATO SALAD
1kg groper fillets, boneless and skin on
Canola oil, for frying
750g baby potatoes
1⁄2 cup capers, roughly chopped
80g cornichons (mini gherkins), finely chopped
1/3 cup parsley, finely chopped
200g sour cream
Sea salt and cracked black pepper
Lemon myrtle vinaigrette
2 tsp Manuka honey
1⁄2 tsp Dijon mustard
1 lemon, zest and juice
2 Tbsps white wine vinegar
1⁄4 cup extra virgin olive oil
1⁄4 cup grape seed oil
1 Tbsp lemon myrtle (or lemon thyme), finely chopped
Sea salt and cracked black pepper
Preheat the oven to 180°C.
To make the potato salad, place potatoes in a
saucepan and just cover with cold water. Bring to
the boil and then simmer for 15-20 minutes or
until tender. Drain off the water. Once potatoes
have cooled down and are able to be handled, cut
each potato into 2-3 pieces. Place in a bowl and add
capers, cornichons, parsley and sour cream. Fold
gently to combine. Add salt and pepper to taste.
Cover and leave aside until ready to serve.
To make the vinaigrette, place honey, mustard,
lemon zest, lemon juice and white wine vinegar
into a bowl and mix to combine. Whisk in both the
oils to form a smooth dressing. Stir in lemon myrtle
and add salt and pepper to taste.
To prepare the fish,
make sure the skin is
completely free of scales.
Do this by scraping it with
the edge of a sharp knife.
Rinse any scales away. Pat
the skin completely dry
with paper towels. The skin
must be dried out as much
as possible before cooking.
Cut the groper fillets into six
even-sized pieces. Season
the tops very lightly with sea
salt and black pepper.
Heat the oil in a frying
pan over medium heat. Use
enough oil to thinly coat the entire bottom of the pan.
Add the fillets skin side down and turn the heat up
slightly. Weigh them down gently with a fish slice so
that the skin is pressed against the floor of the pan.
Make sure the fillets are spaced well apart. Keep
cooking the fish another 2 to 4 minutes, until the skin
is crispy. Flip over the fillets and turn off the heat. For
thin fillets, let residual heat slowly finish cooking the
fish for 30 to 60 seconds otherwise finish cooking the
fish in the oven for 7-8 minutes or until just cooked.
Place warm potato salad in the middle of the
plates, top with crispy groper fillets and drizzle
with vinaigrette. Serve with a sprig of dill.
FMCG BUSINESS - DEC/JAN 2016 17
Links Archive FMCG NOV 2015 FMCG FEB 2016 Navigation Previous Page Next Page