[NEW PRODUCT] NZ Fish Recipes-Bring Spring with an Ocean King

300g/10½ oz fish

      300克/10½盎司鱼海盐 

1 tbsp olive oil

1汤匙橄榄油

4 tbsp vegetable oil or olive oil

      4汤匙植物油或橄榄油

For the Thai flavouring ingredients：

泰国调味料：

3-4 lime leaves

3-4片柠檬叶 

1 large red chilli

1大红辣椒

4cm/1½ in piece fresh root ginger

      4厘米/1½片新鲜生姜 

2 garlic cloves

2个蒜瓣 

2 stalks lemongrass

2秆柠檬草 

200g/7oz potatoes, cooked, mashed and cooled 

      200克/ 7盎司土豆，煮熟，捣碎和冷却

2 tsp fish sauce, or to taste

2茶匙鱼露

small handful fresh coriander, root included

小把新鲜香菜

1 lime, juice only, or to taste

1青檸（只要汁）

Preheat the oven to 200C/400F/Gas 6. Skin the fish and remove any bones.

Place the fish in a roasting tray and season with sea salt and drizzle with olive oil. Roast for 7-8 minutes, then remove from the oven and cool.

While the fish is roasting, prepare the flavouring ingredients. Finely chop the lime leaves.

Slice the chilli in half and remove the seeds. Finely chop.

Peel the ginger and finely chop.

Lightly crush the garlic cloves with the flat side of a knife blade, then peel and finely chop.

Bruise the lemongrass stalks with a heavy knife. Trim off the root end and discard the tough outer leaves. Finely chop.

Chop the lime leaves, chilli, ginger and lemongrass on a chopping board until all ingredients are very finely chopped.

Place the finely chopped ingredients in a large mixing bowl. Add the mashed potato and a dash of fish sauce.

Break up the cooled fish and add it to the bowl. Mix the ingredients together well.

Finely chop the coriander and add to the bowl with a squeeze of lime juice. Mix thoroughly.

将烤箱预热至200C / 400F / Gas 6.将鱼皮去除并去除任何骨头。

将鱼放入烤盘中，加入海盐调味，淋上橄榄油。烤7-8分钟，然后从烤箱中取出并冷却。

在烤鱼的同时，准备调味成分。将青檸叶切碎。

将辣椒切成两半并取出种子。切碎。

将生姜去皮切碎。

用刀片的扁平面轻轻碾碎蒜瓣，然后剥皮并切碎。

用重刀挫伤柠檬草茎。修剪根端并丢弃坚硬的外叶。切碎。

在砧板上切碎酸橙叶，辣椒，生姜和柠檬草，直到所有成分都切碎。

将切碎的成分放入一个大的搅拌碗中。加入土豆泥和少许鱼露。

将冷却的鱼分解并加入碗中。将各种成分混合在一起。

将芫荽切碎，然后加入少许柠檬汁加入碗中。彻底混合。

2 John Dory, each weighing 800g, filleted

2约翰多利，每个重800克，切成薄片

40 mussels, cleaned and de-bearded

40个贻贝，清洁和去胡须

2 shallots, sliced

2青葱，切成薄片

500g of spinach, stalks removed and washed

将500克菠菜，茎去掉并洗净

10 chives, finely sliced

10个韭菜，切成薄片

100ml of double cream

100毫升双层奶油

2 Granny Smith apples

      2个格兰尼史密斯苹果

125g of butter

125克黄油

2 garlic cloves, sliced

2个蒜瓣，切成薄片

2 celery sticks, sliced

2个芹菜条，切成薄片

250ml of dry cider

250毫升干苹果酒

1 celeriac, small

1小把芹菜

1 tbsp of olive oil

1汤匙橄榄油

Cut the John Dory fillets straight down the centre  so you have 8 pieces, then score the centre of each piece.

Chop the bones, remove the gills from the head and wash the bones and head under running water for 20 minutes. Drain and set aside.

Place 100g of the butter into a pan and melt gently. Sweat down the shallots, garlic and celery until soft but not coloured. Add the bones and sweat for a couple of minutes.

Add 200ml of the cider and enough water just to cover the bones. Bring to the boil and cook very slowly for 15 minutes.

将多利鱼片直接从中心切下，分开8件，然后在每件中心剖开。切断骨头，从头部取出鳃，洗净骨头，沖水20分钟。沥干并放在一边。将100克黄油放入锅中融化。将青葱，大蒜和芹菜汗蒸至柔软但未着色。加入骨头汗蒸几分钟。加入200毫升的苹果酒和足够的水，以覆盖骨头。煮沸，慢慢煮15分钟。

2 whole flounder 

2条黃腹比目鱼

1 punnet cherry tomatoes

1个小篓樱桃西红柿 

1/2 an onion, thinly sliced

1/2洋葱，切成薄片

olive oil

橄榄油

butter

黄油

salt and pepper

盐和胡椒 

Rice, greens and chimichurri to serve

米饭，蔬菜和阿根廷青酱

Preheat oven to 200°C.

Scale flounder and rinse in water. Pat dry and place onto a foil lined oven tray.

Make 3 diagonal slashes on the skin side of each flounder, careful not to cut all the way through.

Thinly slice the butter and place slices along the tops of each flounder.

Arrange onion and tomatoes around the flounder, drizzle with olive oil and season generously with salt and pepper. Bake for 20 minutes at 200°C until fish is cooked through and vegetables have a hint of char.

Spoon chimichurri sauce along the top of the fish or serve on the side with greens and rice.

将烤箱预热至200°C。

將黃腹比目魚去鱗并在水中冲洗。轻拍干燥并放在衬有箔的烤盘上。 在每个比目鱼的侧面割3条斜线，小心不要一直切开。 将黄油切成薄片，沿每个比目鱼的顶部放置。 在比目鱼周围排列洋葱和西红柿，淋上用橄榄油，并用盐和胡椒调味。在200°C烘烤20分钟，直到鱼被煮熟，略为烤焦蔬菜。沿着鱼的顶部淋上阿根廷青酱跟米饭和蔬菜一起上菜。