Recipes

Pan-fried Hapuka, Parsley Perla Potatoes & Honey Carrots

Recipe Created for Wilcox Potatoes

Ingredients

• 800g Wilcox Perla Potatoes
• 3 medium sized carrots, peeled
• 25g butter
• 2 tablespoons runny honey
• 4 x 200g slices of hapuka fillet (or other white fish)
• cooking oil
• 2 tablespoons chopped parsley
• sea salt for seasoning
• 1 spring onion
• salad leaves

Instructions

In a pot, cover the Wilcox Perla Potatoes with water and bring to a simmer. Simmer 10-12 minutes until cooked and a knife passes through them easily. Drain and set aside covered to keep warm.

Slice the carrots into 1cm wide strips. Simmer in plenty of simmering water for 8 minutes. Drain well then toss with the butter and honey. Cover to keep warm. Meanwhile in a hot pan, sear the fish in a little cooking oil on both sides until just cooked through.

Slice the Wilcox Perla Potatoes into half centimetre rounds and toss with the parsley and some sea salt. Slice the spring onion and toss with salad leaves. Distribute the salad, Wilcox Perla Potatoes and carrots evenly between 4 serving plates. Place a fish fillet onto each plate and serve immediately.

Serves 4

Recipe © Copyright Genevieve Knights 2009

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