Poached Pave of Hapuku (Cabillaud)

12:00 pm on 4 August 2007

(Serves 4)


  • 400 gms dried coco haricot beans (or white haricot beans)
  • 4 fresh sage leaves
  • 1 stick fresh rosemary
  • 4 whole garlic cloves, peeled
  • approx 2 tsp salt
  • 50 gms butter
  • white pepper
  • 4 x 180 gm fillets hapuku
  • 1 ltr milk
  • 4 garlic cloves, sliced thinly for garnish
  • Italian parsley
  • sherry vinegar
  • 60-100 mls olive oil
  • balsamic vinegar


Soak the haricot beans overnight. The next day, place the beans in fresh water (about 3 cm over the level of the beans), bring to the boil and skim off any foam.

Add the sage, rosemary and whole garlic cloves. Simmer for 45 minutes or until soft.  When the beans are nearly cooked, add up to two teaspoons salt.

Remove the sage, rosemary and garlic. Purée the beans in a food processor with the butter until smooth, adding some of the cooking liquid.  Season with white pepper.

Trim the fish and cut into large squares (pavé), warm the milk, season with a little salt.

Poach the fish in the milk for five minutes. Remove and pat dry.

Slice the garlic thinly and separate the parsley into leaves. Deep fry in olive oil until crisp. Remove and pat dry on a paper towel.

To serve

Warm the beans and season with sherry vinegar and 20 mls of olive oil. Whisk very well. Place the bean purée on the centre of a warmed plate, with the fish on top. Drizzle oil and balsamic vinegar around the plate and garnish with the crispy garlic and parsley.

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