Name: Hapuka with prosciutto crust and Savoy cabbage
Prep time: 35 min
Cook time: 80 min
Total time: 115 min
Yield: 4
Ingredients: 100 gm prosciutto bone or prosciutto trimmings; 750 ml grapeseed oil (3 cups); 250 gm thinly sliced prosciutto, finely chopped; 4 hapuka fillets (about 200gm each); Cabbage purée; 6 outer green leaves Savoy cabbage; 50 ml extra-virgin olive oil; 1 onion, finely chopped; 1 garlic clove, finely chopped; Braised cabbage; 1 tbsp olive oil; 50 gm onion (about ½), thinly sliced; 500 gm Savoy cabbage (about ½), thinly sliced

“Simple, traditional flavours using modern techniques and textures are the cornerstones of the contemporary Italian kitchen.” Alessandro Pavoni, Ormeggio, Mosman, NSW

Ingredients

100 gm prosciutto bone or prosciutto trimmings

750 ml grapeseed oil (3 cups)

250 gm thinly sliced prosciutto, finely chopped

4 hapuka fillets (about 200gm each)

Cabbage purée

6 outer green leaves Savoy cabbage

50 ml extra-virgin olive oil

1 onion, finely chopped

1 garlic clove, finely chopped

Braised cabbage

1 tbsp olive oil

50 gm onion (about ½), thinly sliced

500 gm Savoy cabbage (about ½), thinly sliced

Method

Main

1.Combine prosciutto bone or trimmings and oil in a saucepan and cook over low heat for 20 minutes. Remove from heat and set aside to infuse (1-2 hours).

2.Preheat oven to 150C. Strain oil into a clean saucepan, heat over low heat to 50C. Place fish in a single layer in a deep roasting pan large enough to hold fish snugly. Pour warm oil over fish, ensuring fish is completely covered with oil, cover and cook in oven until fish is just cooked (40-55 minutes). Drain fish with a slotted spoon, then on absorbent paper. Place on a baking tray lined with baking paper.

3.Meanwhile, for cabbage purée, blanch cabbage leaves in boiling salted water until bright green (2-3 minutes; see cook’s notes p58), refresh, squeeze out excess water and thinly slice. Heat olive oil in a frying pan over medium heat, add onion and garlic and cook, stirring occasionally, until tender (3-5 minutes). Add cabbage and 200ml water and cook, stirring occasionally, until tender (8-10 minutes). Process in a food processor, until smooth, season to taste and keep warm.

4.For braised cabbage, heat oil in a saucepan over medium heat, add onion and cook, stirring occasionally, until tender (2-3 minutes). Add cabbage, cover and cook, stirring occasionally, until tender (10 minutes). Season to taste, keep warm.

5.Increase oven to 200C. Cook prosciutto in a frying pan over medium heat, stir until crisp (8-10 minutes). Scatter over fish then roast in oven until hot (10 minutes). Serve hapuka with puréed and braised cabbage.