Crayfish Bisque (makes 3lt):
1kg Crayfish bodies
1 stick Celery
2 clove Garlic crushed
60gm Tomato paste
100ml White wine
100gm very ripe tomatoes
2 sprigs Thyme
A pinch Fennel seed
1 Bay leaves
5 Black peppercorns
1.5lt fish stock (or water)
100gmShort grain rice
Salt & pepper
Clean away gills from the crayfish, and wash. Clean all veg, wash and cut into mirepoix dice.
Roast crayfish bodies at 220˚ for 30 to 40 minutes until roasted.
Sauté mirepoix and colour, add tomato paste and cook out for two to three minutes.
Deglaze with alcohols and reduce by half. Add water, cream, thyme, bay, peppercorns and crayfish bodies. Bring to a boil, then reduce to a simmer and cook out for one hour. Add rice and cook until rice is cooked. Pulverise in the bar blender in small batches and pass through chinois. Pass a second time through a bouillon strainer.
Season with tabasco, Worcester, tabasco & lime juice. Season with salt & pepper to taste.
New Zealand Potatoes:
1kg Cooked potatoes (I use duck fat confit urenika potatoes cooked at 150˚ for 45 minutes under fat or oil) but you could use boiled or roasted if it works for you.
½ a silverbeet
Salt & Pepper
Add butter to a medium-hot pan then add potatoes and silver beet and season to taste with salt & pepper
4 x 200gm portion Hapuka
12 Little neck clams
100gm Spanish chorizo – dice
30ml sweet sherry
1/2 a lemon
Chopped fresh herbs
Sea vegetables (I’ve used red & green sea chicory and samphire)
Season hapuka and cook to desired doneness in butter and oil.
Place 200ml of bisque, clams, chorizo, sherry, butter and juice of a lemon in a pot with a lid and boil rapidly until the clams open.
Place potato & silver beet in the middle of a large bowl and place fish on top. Place 3 clams around the fish and spoon over bisque & chorizo sauce.
Garnish with sea vegetables and garnish with fresh lemon.
— DAN FRASER, EXECUTIVE CHEF – DUKE OF MARLBOROUGH HOTEL