350 g Turbot - Filet no skin or bones
4 Oysters - out of shell roughly chopped
1 Shallot - brunoises
1 Chives - finely cut
1 tsp Mayonnaise
Pinch Lemon Zest
2 Egg yolks
100 g Butter - clarified
1 tbsp Vinegar
100 ml White Wine
600 ml Chicken Stock
150 gr Peas
125 gr Butter per 500 ml liquid.
Filling - Fish
Mix oyster, shallot, chives, mayo and zest. Put into pipping bag. Portion the fish into 90 gm pieces, preferably triangles. Cut a pocket into the pieces and fill with the oyster mix.
Wisp a sabayon in a bain-marie with yolk, vinegar and salt. Add butter little by little while whipping. Season at the end.
Break the beans out of the pods by pushing it through the shell. Blanch the beans for 10 seconds and squeeze the inner bean out of the skin.
Sautee shallot in a large based pot. Deglaze with the wine, then add stock. Bring it to boil and add the peas and bean pods. Cook for 2 mins and strain. Spread the green stuff on the tray and cool it down. When cold, blend it all. Strain and season. Add 125 g butter per 500 ml.
Bake the fish at 80 degrees for 16 minutes.
Add the beans and peas to the hollandaise with a bit of fine cut chives.
Spoon the hollandaise in the base on a large serving bowl.
Put the fish on top and garnish with pea feathers.
More than 70,000 daily bus trips could be affected by a suspension dealt to hundreds of NZ Bus drivers across Auckland. The suspension comes after tensions between NZ Bus and union members as they tried to settle on a new collective agreement regarding pay and work hours. Union members had been declining bus fares from passengers, and planned to do so until Christmas before the suspension began. Now drivers will go without pay until Christmas Eve.
NZ Bus' biggest area is central Auckland, all of the Link services, and those serving the main isthmus arterials to eastern suburbs and along Mt Eden, Dominion and Sandringham Roads, as well as some to the outer west and northwest, and on the North Shore.
How has the bus driver suspension affected you? Let us know in the comments.
Hazy skies caused by the tragic Australian bush fires are set to linger this weekend.
Northwesterly winds have blown a hazy plume of smoke across the Tasman Sea, and while it has mostly affected the South Island in recent weeks, it has moved up the country.
The "robust plume" is expected to head to the South Island late on Saturday.
The haze has been causing a yellowish-orange, hue at sunset, making for some sweet sunset photos. Share your photos in the comments!
(Our photo is of the sun setting over the Waitākere Ranges, taken by visual journalist Ricky Wilson.)
Sachie’s Kitchen is launching a brand new High Tea event with an Asian twist.
Your group will enjoy our unique selection of high tea delicacies and brewed teas.
Join in the creative fun as you prepare and assemble some delightful dishes to complete a three-tier high tea platter for you all to enjoy!
Perfect for Hen’s Parties, Birthday Parties and Baby Showers!
Duration: 2 hours
Pax: 12 - 60ppl (off-site location available)
Price: $79 pp with tea or $89 pp including a glass of bubbles