INGREDIENTS
Pickling liquid
150ml chardonnay vinegar
25g sugar
10g salt
1 cup of fresh soft herbs i.e. dill,
chervil
Fish skins
4 fish Blue Cod skins, scales
and flesh removed
150g crème fraiche
1 lemon, zest and juice
Pinch of salt
Oil, for frying
METHOD
Pickling liquid
- Mix chardonnay vinegar, sugar and salt together.
- Toss in the herbs and let them pickle for a few minutes prior to serving.
Fish skins
- Place fish skin in a perforated steam container lined with baking paper and Steam at 100°C for 5 minutes.
- Slide baking paper and skin onto a perforated oven tray and dehydrate on Conventional at 80°C for approximately 2 hours, or until crispy. This can also be done in a combi steam oven at 0% moisture at 80°C for an hour.
- Place oil into a large saucepan on high heat, induction setting 9 until it reaches 170°C on a cooking thermometer.
- Shallow fry fish skins until puffed and crispy. Remove from oil and drain on paper towel. Season lightly with salt while still hot.
- Lightly fold in the lemon juice and zest into the crème fraiche, season to taste.
To serve
- Lightly spread crème fraiche on fish skin, drain herbs and place on top, then finely
grate over the horseradish and serve.
APPLIANCE / FUNCTION
Michael Meredith
Michael Meredith is one of New Zealand’s most creative chefs, and owner of elite-degustation restaurant Merediths. Michael, who is Samoan born, has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America-spending time in New York, Melbourne, Sydney and Auckland’s best and ultimately by opening his own restaurant Merediths in 2007. A slew of awards for the sophisticated and intimate Mt Eden restaurant followed including the 2008 Metro Best New Restaurant Award and 2009 Metro Audi Restaurant “Supreme Winner” Award, 2011 Cuisine NZ Restaurant of the Year Award, Outstanding Chef of the Year Awards
