Nici Wickes' Matariki Feast: Fresh Flounder with Horopito Butter and Kūmara Hashbrown
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Fresh Flounder with Capers and Horopito Butter
Horopito is a native shrub, which is also known as the pepper tree, and it lends a lovely spicy flavour to flounder in this dish.
Serves 6-8
Ingredients
- 3 fresh flounder
- 4 tablespoons butter, softened
- 3 tablespoons finely chopped parsley
- 2 tablespoons, capers
- ½ teaspoon horopito
- 1 teaspoon sea salt
- 1-2 lemons, sliced thinly
Method
- Heat the oven grill to high.
- Lay the flounder onto a large shallow baking tray and make a few cuts in the grey side of each of the flounder.
- Mix together butter, parsley, capers, horopito, and salt, and rub this into the cuts and skin. Scatter over lemon slices.
- Grill on high for 12-15 minutes or until butter is bubbling and fins crisp a bit. Change the oven from grill to bake at 180C, and cook for a further 7-10 minutes or until flesh is cooked through.
- Squeeze some of the cooked lemon over and serve at the table!
Nici’s note:
Horopito is great for relieving stomach aches and toothaches, and it is available from various specialty or online food stores. Try this one.
Kūmara hashbrown with nasturtium salad
I use the purple/red kūmara for this recipe as it’s less watery and crisps up beautifully. Wild nasturtium leaves and flowers make a beautiful salad to go with this hashbrown.
Serves 6-8
Ingredients
- 1kg red kūmara
- 1 large onion, grated
- ½ cup finely chopped fresh herbs – parsley, rosemary, sage etc
- ½ teaspoon each sea salt and horopito (or use black pepper)
- ¼ cup cooking oil
- ½ cup sour cream
- Juice from one lemon
- 2 cups small nasturtium leaves and flowers
Method
- Heat oven to 200C.
- Grate the kūmara onto a clean tea towel or chux cloth, gather the edges and wring to squeeze out the excess moisture.
- Transfer the kūmara to a large bowl and add in grated onion, fresh herbs, salt, and horopito, and half the cooking oil. Stir to combine.
- Pour the remaining oil into an ovenproof pan or dish. Tumble in the hashbrown mixture to form an even layer. Don’t press down, it will settle as it cooks.
- Bake for 30 minutes or until crispy and cooked through.
- Mix sour cream and lemon juice and spoon this over the cooked hashbrown. Top with nasturtium leaves and flowers and serve in wedges.
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