Mate with a Plate: Seafood expert John Campbell

Long Lunch 22/01/2018
John Campbell in studio. Credit: RadioLIVE.

John Campbell from the Auckland Seafood School is Wendyl Nissen's Mate With a Plate this week.

Here is the recipe he shared today on The Long Lunch.

Grilled white fish with gremolata and tomato chutney & straw potatoes 
Serves: 4

Ingredients:

  • 4/ 150gm fillets skin on (snapper tarakihi)
  • 2 lemons
  • 2 garlic cloves
  • ½ cup parsley
  • 40ml olive oil
  • 30ml butter
  • Seasoning

Method:

  1. Chop the parsley garlic and zest the lemon and mix with the olive oil (gremolata).
  2. Place the fillet and marinate in the mix for about 20 mins.
  3. Heat a pan and add the fillet skin side down and hold the fish down with a slice to stop the skin curling.
  4. Turn over after 3min to cook the other side about 1 min more, depends on the fish thickness.
  5. Add the blob of butter and nappe over the fish as the butter browns.
  6. Serve on the chutney with the potato on top.

Straw Potatoes 

  1. Using a mandolin grate the potato in very thin strips and deep fry until crisp.

Tomato Chutney

  • 300gm fresh ripe tomatoes, seeds removed and diced
  • 1 tsp black mustard seeds
  • 1/4 preserved lemon, finely diced
  • 1/2 tsp castor sugar
  • 2 tbs cider vinegar
  • 50ml Lupi Extra Olive oil, more if needed for consistency
  • Salt and black pepper

Method

  1. Place all of the ingredients in a suitable pan. Heat and cook slowly for 10 min.

Listen to the full interview with John Campbell above.

Afternoon Talk with Wendyl Nissen, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.

RadioLIVE.