Our first North Island episode presents Tairawhiti Gisborne, famous for its beautiful coastline, kaimoana, and outdoor adventures. So let executive chef Sam, from The Works, show you how to create his local snapper dish, with mussel, clams, chorizo, and fregula, in a fresh crayfish broth!
About The Works, Gisborne
The Works, Gisborne, focuses on the seasons, local produce & award-winning local wines, The Works offers contemporary and traditional dishes brought to life in an honest and flavourful way. This casually elegant restaurant sets the stage for a truly memorable dining experience in Gisborne.
We frequently update our menus so that our guests enjoy inspired seasonal offerings by working with the freshest local produce and best ingredients available.
About this Recipe:
Tairāwhiti Gisborne is the original New Zealand – full of adventure, stunning natural beauty and authentic hospitality. From historic sites to world-class wine, food and festivals, it’s a visitor’s paradise.
If you have a strong interest in Maori culture - and you love food, wine and surf beaches - Gisborne is a city you won't want to miss. This recipe highlights the best seafood the region has to offer. So, give Sam's recipe a go and enjoy the finest kaimoana unlike ever before!
600gr Snapper Fillets
12 Greenlipped Mussels
12 Cloudy Bay Clams
400gr cooked Fregola or Israeli Couscous
Chopped Flat leaf parsley
100gr Chopped Chorizo
1 lemon, juiced
2kg Crayfish Frames
2 Onions, roughly chopped
2 Fennel Bulbs, roughly chopped
6 Garlic Cloves, roughly chopped
2 Celery Sticks, roughly chopped
2 carrots, roughly chopped
8 Black Peppercorns
4 Bay Leaves
2 Star Anise
2 Cinnamon Quills
2 tbsp tomato paste
Prepare Your Crayfish Broth
Roast the crayfish bodies in the oven at 220 C.
Place crayfish bodies in a large stockpot and cover with water.
Add the remaining ingredients and bring to a boil.
Reduce the heat and simmer for 1-2 hours.
Crush the cray bodies roughly with the end of a rolling pin then blend the mix, little by little in a food processor. Careful, this is a messy job.
Pass the blended stock through a fine sieve then reduce by 1/3.
Season with sea salt and lemon juice and set aside.
To assemble the dish, steam the mussels and clams in white wine until open and set aside.
Heat a heavy bottomed frying pan over a high heat and add a little vegetable oil.
Season the skin side of the snapper fillet and place skin side down in the hot pan.
Keep the pressure on the fish to allow the skin to make full contact with the hot pan, creating a nice crispy skin. Lower the heat then cook for 3 minutes on the skin side.
After 3 minutes, flip the fish and add a tablespoon of butter and baste the fish in the foaming butter.Remove fish from the pan and set aside to rest.
In the same pan add the fregola, shellfish, parsley, chorizo and toss to warm through. Heat a little crayfish stock.
Time to plate up!
Heat a little crayfish stock.
Spoon the fregola mix into the bottom of warmed bowls.
Place your snapper on top then spoon the warm crayfish broth into the bowl.
Garnish with some fresh green herbs.
Book your adventure with Mighway!
Now that you’ve got this exclusive recipe using the best produce from the Gisborne region, you’ll enjoy cooking this incredible dish. So, get the best of both worlds with experiencing Gisborne and it’s local food, by booking your next culinary roadie with Mighway. Rent your own private motorhome direct from owners, and have the freedom to travel where you want, when you want, and even cook what you want!