Paris Butter’s BBQ Hapuka With Asparagus, Parsley Puree, Daikon and Soy Beurre Blanc

Instructions

1. To prepare the fish:
   First, make a brine by dissolving sugar and salt in cold water. Cover the fish with the brine for 20 mins, after which remove fish from the brine and rinse under cold water for 3 mins. Pat fish dry with a paper towel. Set aside and let the fish come to room temperature before cooking.
2. To make the soy beurre blanc:
   Reduce the cream and Tsuyu by half then take the pot off the heat and slowly start whisking in the butter 2cm cubes at a time, until the butter is emulsified in and has a silky texture. Season with fresh lime juice.
3. To make the parsley puree:
   Blanch both parsley and spinach in boiling salted water for 5 mins, drain, then refresh in an ice bath. Once it is cold, remove parsley and spinach and squeeze out any excess water. Blitz in a blender on high with one ice cube until smooth. Season with salt and white pepper.
4. To prepare the pickled daikon:
   Make a basic pickle liquid by bringing vinegar, sugar, and water to the boil. Slice daikon on a mandolin at 2mm, cut into perfect circles using a circle cutter. Pour hot pickle liquid over and set aside.
5. To prepare the asparagus:
   Trim the bottoms off the asparagus 1 inch from the base. Blanch in salted boiling water for 1 min, remove and refresh in ice water to stop the cooking process.
6. To cook the Hapuka:
   Cook the fillet sous vide in a water bath* at 58C for 10 min. Once cooked, remove from the bag and finish cooking over coals. At the same time you are BBQing the fish BBQ the asparagus, rest fish for 2 mins before portioning. *Alternatively, if you don’t have a water bath you can roast the fish in the oven for 6-8 mins at 180C, adding the asparagus after 4-5mins.
7. To serve:
   This one is completely up to you, at Paris Butter we use a record player to get perfect circles! Alternatively, spoon the parsley puree onto the centre of the plate, arrange fish and asparagus on each side of the puree, drizzle soy beurre blanc over the fish and top with pickled daikon.