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Hapuku with Asparagus Tarts

Michael Van de Elzen shares the joys of quality New Zealand seafood with this recipe using hapuku.

Hapuku with Asparagus Tarts

Serves 6

2 sheets ready-made puff pastry, cut into six 8-10cm circles

¼ cup almond butter or almond paste

2 bunches asparagus

4 tbsp olive oil

6 hapuku fillets, or other white-fleshed fish

100g crumbly sheep’s feta

50g roasted almonds, crushed

3 tbsp fresh mint leaves, torn

3 tbsp fresh basil leaves, torn

handful rocket leaves, to serve

Lemon Vinaigrette

4 tbsp olive oil

2 tbsp Dijon mustard

2 tsp lemon juice

Preheat oven to 180°C. Place puff pastry discs between two sheets of baking paper. Place these between two baking trays and bake for 10-12 minutes. Once cooled slightly, spread pastry with almond butter.

Preheat a barbecue or chargrill pan on high. Trim asparagus and blanch in boiling salted water for 10 seconds. Drain, then toss in 2 tablespoons of olive oil. Season with salt and freshly ground black pepper.

Chargrill asparagus on a hot barbecue or chargrill pan. Clean chargrill or barbecue; reheat. Season fish and drizzle with remaining olive oil. Cook fish on one side for 4 minutes. Turn, cook for a further 5 minutes or until cooked through.

Meanwhile, to make lemon vinaigrette, whisk all ingredients together.

In a bowl, combine asparagus, feta, almonds and herbs. Toss with most of the lemon vinaigrette. Arrange on top of the puff pastry; drizzle with remaining vinaigrette.

Serve fish and asparagus tarts with baby rocket leaves.

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