Hapuku with Asparagus Tarts

By Michael Van de Elzen

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

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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