GRILLED HOKI WITH TARAMASALATA


COOKING TIME 40 mins	SERVES 4

Using MSC certified sustainable grilled hoki, this Mediterranean inspired recipe can be for the whole family to enjoy.


COOKING TIME 40 mins	SERVES 4	RECIPE BY LARISSA TAKCHI

DID YOU KNOW?

Hoki flesh is delicate, succulent, and tastes slightly sweet, producing a medium flake once cooked. It is more flavourful than most other white fish because of its higher fat content but is still relatively mild tasting. Hoki (Macruronus novaezelandiae), also known as blue grenadier, live in the waters around southern Australia and New Zealand.

DID YOU KNOW?

hoki flesh is delicate, succulent, and tastes slightly sweet, producing a medium flake once cooked. It is more flavourful than most other white fish because of its higher fat content but is still relatively mild tasting.

Hoki (Macruronus novaezelandiae), also known as blue grenadier, live in the waters around southern Australia and New Zealand.

Between 1995 and 2000, Hoki populations declined due to low recruitment - there were fewer new fish of the required size and age. New improvement action plans on stock rebuilding were therefore introduced.

Hoki is a fast-growing fish, living for 20-25 years and can grow to over a metre in length.

Ready to cook? Let's see what you need!

INGREDIENTS

REMEMBER TO

4 MSC certified sustainable hoki fillets

80g white bread, crusts removed

30g salted cod roe

¼ brown onion

350ml vegetable oil

40ml warm water

1 small bunch chopped parsley

1 Lemon juice

2tbl spoon extra virgin olive oil

½ tsp cumin seeds

pinch smoked paprika

salt to season

Let's cook!

STEP 1

To make the taramasalata, soak the white bread in water until soft, 30 seconds or so. Squeeze as much water out as possible and place in a food processor.

STEP 2

Add the salted cod roe and onion and process until smooth.

With the motor running, slowly drizzle in the oil until the mixture emulsifies into a thick mayonnaise consistency.

Don’t worry if the mixture is too thick, as adding the remaining ingredients will help loosen the mixture.

STEP 3

Add warm water to make the taramasalata more “fluffy” in texture and season with lemon juice to taste. Set aside in either piping bag or bowl in the fridge.