To top
Terrôir in your kitchen
Not everyone is fortunate enough to visit the Hawke’s Bay and sample Terrôir’s award-winning cuisine first hand, however we can provide the tools so that others can experiment with the recipe at home. It is for this reason we’ve decided to share the ‘secrets’ to some of our favourite menu items.
Serve with a selection of baby seasonal vegetables
To top
Terrôir local fish of the day
Makes 4
800gm fresh fish fillets divided into 4
Caramelised fennel bulb lentils
2 cups puy lentils 1.75L of water
2 bay leaves Salt
Cook the lentils from cold water with bay and salt, simmer for 30-40 minutes, strain.
3 med-large fennel bulbs 90ml olive oil
1½ cups finely diced onion 2 Tblsps finely diced garlic
2 lemons - finely grated zest
Trim fennel bulbs remove green fibrous stem etc, reserve the green herb.
Finely dice the fennel.
In a large saucepan combine the fennel, oil, onion, garlic and lemon zest, sweat for 40 minutes on low heat. Once soft increase the heat and caramelize. Stir into the cooked lentils.
To serve, gently reheat the lentils and add chopped flat parsley, lemon juice, olive oil, fennel herb, salt and pepper
Crab and lemon Sabayon
50ml crab stock 50ml dry white wine
Pinch of saffron 1 lemon juice
½ lemon zest Salt and pepper
1 egg yolk 100grams butter
Over a water bath, whisk the egg yolk, saffron, lemon juice and zest together until thickened.
Reduce wine and crab stock together by half, add a splash of cream and reheat to a simmer.
Take off the heat and whisk into egg yolk mixture till smooth and then melt in the butter until completely smooth. Rest in a warm place until ready to use.
To serve, cook the fish, reheat the lentils, spoon the sabayon over the plate and add the finished lentils to the plate. Serve with a selection of baby seasonal vegetables such as baby leeks, carrots, fennel, beets then the fish. Finish with some fresh watercress tips.
Wine match:
Both the 2010 Gimblett Gravels Chardonnay and the 2010 Kidnappers Chardonnay make excellent pairings for this dish.