NZ Fresh Mussels & MonkFish ‘w’ Japanese A5 Wagyu
My second to last day of freedom from work (well 3 calls only today on my day off) and I decided to splash out with a big family dinner. A big family dinner I was finishing off as I had an audio call with a colleague and client through my Earpods. I kid you not haha. This is a BIG one. This is 1000% #NotBillWallaceFriendly as yes they came from the fridge but the order came in that day. But this is 1000% #KinibbsyKiddleWagyuFriendly. This was a belter of a dinner for the family, an absolute belter.
All I did with this is bring it to room temperature. Quite a good dusting of sea salt & cracked black pepper all over. I used my skillet as too lazy to fire the BBQ and also 2 other quite complex dishes going on and the rice to cook too. Get the skillet piping hot on the hob and throw in the steak. No need for oil as that fat is going to render out. I cooked this for like TOPS 5 minutes per side and then popped in a little knob of salted butter and basted for a minute. out she comes, she rests a little and then sliced thinly and season a little more with sea salt & cracked black pepper.
Pink2Pink, medium-rare, beef buttery goodness. Holy shit this was an INCREDIBLE steak.
Up next two new dishes using ingredients from our new partner BFF’s at New Zealand Fresh – check the partner list on the home page and click the link. Seriously have a look at some of the produce there. These guys always give me the inspiration to create. And today was no different. Give Andy a bell at 8157 2024
Let’s hear from them (I love this stuff as you know);
“We are proud to say all our New Zealand imported meats are airfreighted, never been frozen before, are ‘organic’ in their nature i.e. Grass-Fed (fed on natural pasture), Antibiotic Free, Hormone Free, Farmed Ethically and Sustainably – Non-GMO, Fully Traceable, Range-Free Outdoors, with Pure and Natural Water.
Our pillar products are; beef, lamb, venison, chicken, salmon, fish, sausages, burgers, eggs, pies, wine however we also supply; pork, veal, bacon, pulled pork, ham, salami, dips, salads, wine, shellfish, crab meat, prawns, langoustine, turkey, berries, honey, burger/hotdog buns, sourdough, condiments & last but not least. amazing bbq chefs.”
He had me at hello…
NZ Fresh Mussels & MonkFish ‘w’ Japanese A5 Wagyu
You will need for 2-3 PAX;
- 1x pack of the amazing NZ Fresh Mussels – you get about 10 of these monsters
- 4x finely sliced shallots
- 1x cup white wine
- 2x sprigs of fresh thyme
- 2x Tbsp finely chopped garlic
- 1x 2″ knob butter
- Sea salt & cracked black pepper
- 3x sprigs of fresh thyme with the leaves pulled off the stalky bits for a garnish at the end
And we’re off;
- Take a pan with a lid and pour all those ingredients in, including a good pinch of sea salt & fresh cracked black pepper
- On the heat and cook that down until the shells all pop open;
- Occasionally give it a good shake to get those juices all over the mussel meat;
- When they have all fully opened you are ready to rock ‘n’ roll and plate;
- With tongs take out the individual mussels and plate them up;
- Stir in another 1″ knob of butter to the liquor and let that melt in and then stir it through until it melts;
- Spoon over the liquor, making sure it gets in the shells to the mussel meat;
- Sprinkle over the fresh thyme leaves;
- Pour the remaining liquor in a serving bowl as this stuff is GOLD for flavour-dipping – it’s got Umami written all over it;
- I served this with a thinly sliced baguette that I drizzled with olive oil and sprinkle of sea salt & then baked in the oven until golden and crispy.
That beautiful fillet comes from a fish that only its mother would love – AKA star-gazer because its eyes are on top of its head. Man, it is an ugly fish. A MASSIVE head with huge sharp teeth and boggle top of head eyes. But then to the tail and this amazing white and firm fillet like the best cod you have ever seen. Huge firm flakes of super-white firm fish. It’s just beautiful for cooking with. Today I fried and baked it as you’ll see.
You will need to do the following for 2-3 PAX;
- 250g of the amazing NZ Fresh Monkfish – this is like the Hanger Steak of the sea – I’d call this the Chef Cut of fish;
- Give the fillets a rinse in cold water and pat dry with a kitchen towel;
- Throw them in a zip-lock bag and add in;
- A good glug or two of virgin olive oil;
- 1/2 cup lemon juice;
- 2x Tbsp finely chopped garlic;
- 3x Tbsp finely chopped English parsley (keep 1x Tbsp for the sauce);
- Sea salt & cracked black pepper;
- Zip it closed and mix the marinade around to coat the fish and throw it in the fridge for an hour or so;
- When you are ready, get a pan hot on the hob and throw in a knob of salted butter (use a pan that can go in your oven);
- When melted use tongs to lift the fish fillets into the pan – discard the marinade;
- Cook for 5 minutes per side to seal in the flavour and the juices and then transfer to a pre-heated oven at 180 degrees;
- Cook in the oven for another 10 minutes and out to rest a little;
- Take a small pan and melt a knob of butter, add in 2Tbsp of lemon juice and carefully cook that until the butter starts to brown;
- Stir in the finely chopped 1x Tbsp of fresh parsley and stir it through;
- Plate the fillets on a platter and drizzle over the butter lemon sauce… WOW!!!
