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Spearfished Butterfish Recipe shared by our Kaitaki Collective member Ashleigh Barrowman.
Recipe by Georgia van Prehn - One Star Head Chef at Scotch Wine Bar, Blenheim.
This is a nice and simple recipe utilising easy to find seasonal produce, the earthiness of the silverbeet plays off really nicely against the butterfish.
4 portions of butterfish, roughly 160g each.
Discards from the fish can be used to create a fish stock to reduce waste
1 bunch of silverbeet, raw.
Orange butter sauce:
The sauce will make enough for 4 servings.
Juice of 4 oranges
2 tablespoons of liquid shio koji
200g of butter, diced
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