Hot Smoked Fish with Rosemary Creamed Zucchinis
(enough for 2)
- 500g green and yellow zucchinis
- 1 tbsp unsalted butter
- 2 cloves garlic
- ½ lemon, for the juice
- 200ml cream
- 4 stalks of rosemary
- 2 stalks mint
- 250g hot smoked fish such as kahawai
Preheat the oven to 180˚C.
Wash and trim the ends of the zucchinis, cut each one in half down its length, then cut into thick chunks. Place the pieces in a colander, sprinkle lightly with salt and leave for half an hour. Tip the zucchinis onto a piece of absorbent kitchen paper and gently rub free of any salt.
Melt the butter in a heavy based frying pan. Peel and chop the garlic, add to the butter and cook until golden and fragrant. Place the zucchinis in the pan, season with salt and pepper, and cook for 4 minutes. Squeeze the lemon juice over the zucchinis and pour in the cream. Bring to a simmer and cook for 4 minutes.
While the cream reduces, chop the leaves from the rosemary and mint, stir into the cream and check the taste, adding more pepper if needed. Tip the zucchinis into a serving dish and pour over any sauce left in the pan.
Using the back of a knife, scrape large chunks of smoked fish off the skin, place into a shallow frying pan and place in the oven for 5 minutes until just warm, then divide between two serving dishes, along with any of the seasonings crusting the top of the fish.
Blanc De Noir
Greylands Ridge 2012