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Glen Aros Special Seasonal Recipe (serves 4)
Tangaroa Bouillabaisse

1 kg fresh fish – gurnard, hapuka, John dory, monkfish, Salmon
100 mls olive oil
2 onions peeled and thinly sliced
1 fennel bulb trimmed and thinly sliced
6 gloves garlic peeled and sliced
1 bay leaf
2 sprigs thyme
1 pinch saffron
6 tomatoes peeled, deseeded and chopped
1 red chilli seeded and chopped
1 strip orange zest
2 litres fish stock
6 potatoes peeled
Salt and pepper
6 slices of stale bread
1 tbsp chopped parsley

Prepare the fish fillets. Remove any scales, bones and tough skin. Keep firm fish such as gurnard, hapuka and monkfish in one container and the more delicate fish in another.

Warm the olive oil in a large heavy based pan and add the onions, fennel, garlic and cook gently for 5 minutes until soft but not coloured.
Boil a little water and infuse the saffron.

To the onions add the bay leaf, thyme, diced tomatoes, chilli and orange zest. Cook for a further 2 minutes.
Dice the fish into 3cm pieces.
Pour in the fish stock, the saffron infusion and season with a little salt.

Cut the potatoes into small pieces and simmer in the stock until half cooked.
Add firm fleshed fish, turn up the heat and boil rapidly for 3 minutes.

Cut the bread into soup spoon size pieces and dry briefly in the oven.
Now add the remaining fish to the stock. Boil for 2 minutes. Check seasoning.

Put the dry bread slices in a large serving bowl and with a slotted spoon remove the fish pieces. Pass a little stock over them and sprinkle with parsley. Serve the remaining broth in a separate bowl.

 

½ bottle merlot or other red wine

2 T butter

2 t arrowroot

1 large carrot

1 stick of celery

1 T fresh thyme

500ml beef stock

 

Finely chop carrot and celery and sauté in butter in a hot pan until vegetables begin to brown and caramelise. Add thyme and merlot and simmer to reduce by half. Drain to remove vegetables, return to pan and add beef stock, and again simmer to reduce by half. Thicken with a little arrowroot mixed in water and, if desired, add a small knob of butter to produce a silky finish.

 

 

1 kg lamb tenderloins

fresh thyme sprigs for garnish

Marinade:

2 T Worcestershire sauce

2 T thick dark soy sauce

1 T brandy

1 T olive oil

 

Mix marinade ingredients together in a bowl and add tenderloins. Cover with cling wrap. Marinate for at least 2 hours. Ensure meat is at room temperature prior to cooking.

 

Heat a ribbed grill until hot and smoking. Take tenderloins and place on grill. Cook for 2 - 3 minutes (depending on thickness) on each side. Turn only once. Desired finish is a neatly patterned scorch mark across tenderloin. Transfer meat to a warm plate, cover with tin-foil and rest for at least 5 minutes. The meat juices that will result can be added to the merlot jus that you have prepared.

 

To serve, take a large spoonful of the parsnip mash and place in a food mould. Upturn onto a heated plate to create a neat stack. Carefully drape seared tenderloins over the stack. Depending on the size of the tenderloins you may wish to slice diagonally to expose the red inside of the meat. Drizzle with your merlot jus and add a sprig of fresh thyme for garnish.

 

Serve with fresh roasted asparagus or lightly steamed green beans. If desired, an oven roasted tomato will add a splash of colour to your plate.

 

Recipe will serve 4-6.