Graig Farm - What We Offer > Cooking & Recipes > New Zealand Hoki Recipes

Hoki with cornmeal batter

Serves: 4

Ingredients

• 4 hoki fillets
• 300 ml cream
• 1 whole kernel of corn
• 100 ml court bouillon
• 3 fresh chillies
• 50g butter
• Lemon juice batter (from your favourite recipe: replace half the flour with cornmeal, first soaked in boiling water)

Method

Chop 2 chillies and sweat gently in a pan with the butter. Add 4 tbsp of corn, then the bouillon and cream, then reduce by half. Season with salt and pepper. Serve under, beside or over the battered hoki.

Hoki with pan-fried parsnips

Serves: 4

Ingredients

• 400g hoki
• 200g butter
• Nutmeg
• Grated horseradish
• Zest of 1 orange
• Zest of 1 lemon
• 1 kg parsnips (reserving 2 large parsnips)
• 1 kg carrots

Method

Carrot puree - Peel and cut the carrots into chunks, then boil them in lightly salted water until very soft. Drain and place in food processor with a pinch of nutmeg, zest of orange, 50g of butter and 50 ml 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 5 cm deep until brown and crisp then drain on a paper towel.

Next cook the hoki softly in 100g of butter and serve on the two purees with the parsnip strips strewn on top.

Hoki tossed in ratatouille

Serves: 4

Ingredients

• 800g hoki
• 2 capsicums, sliced
• 1 clove of garlic
• Oregano
• Grapeseed oil
• 1 Tbsp tomato puree
• 1 cup white wine
• 2 large eggplants, cut in wedges, lengthwise
• 4 zucchini, cut in 5 cm lengths, then wedges
• 2 large tomatoes, chopped
• Grated parmesan cheese

Method

Sprinkle the eggplant with salt and let stand for 30 minutes, then dry off moisture with a paper towel. Next, in hot olive oil, cook the eggplant until nicely brown and remove from the pan. Then cook the onion and reserve - likewise the zucchini and capsicum separately. Lastly cook the garlic for 1 minute and add the tomato puree and wine, bring to the boil then add back all the vegetables and the oregano. Cut the hoki into 2 cm cubes, toss with lots of parmesan, then cook in the grapeseed oil in a hot pan.
Serve the ratatouille decoratively and place the hoki on top.

Hoki braised with onion soubise

Serves: 4

Ingredients

• 1 kg hoki fillets
• 3 large onions, sliced
• 1 clove of garlic, crushed
• 100g butter, melted
• 75g flour
• 900 ml milk
• 150 ml cream
• 1 tbsp oregano, chopped
• 2 tbsp chives, chopped

Method

In the butter, gently cook the onion and garlic. To this add the flour and stir over a low heat for 3 minutes. Next add warmed milk, 300 ml at a time, and bring to the boil. Put this in an oven-proof dish and lay the hoki on top. Sprinkle with oregano and pour over the cream - place the dish in a 350-degree oven for 20 minutes. Finally remove hoki and stir the sauce, mixing in the chives - serve.