Recipes

Especially created for Grove by well known New Zealand Chef Michael Van de Elzen, here is a simple lunch or light summer dinner option filled with Fresh Fish, Herbs and Vibrant Green Avocado Oil.

Cooking time: 15 minutes

Ingredients

6 medium potatoes, peeled and roughly chopped

1 red onion, finely dices and sauted in a touch of Grove Extra Virgin Avocado Oil

300 gm salmon boneless fillets

200 gm white fish

1 lemon zested

1/4 cup parsley, roughly chopped

1/2 teaspoon salt & cracked pepper

2 cups panko breadcrumbs

2 eggs beaten with a little water

2 cups plain flour

Avocado Oil for shallow frying

5 tablespoon Grove Extra Virgin Avocado Oil

1 cup basil leaves

1 cup spinach leaves

1/2 cup fennel leaves

1 tablespoon capers

1/2 cup creme friache

Salt & Cracked Pepper

Method

Preheat oven to 180*c.

Boil the potatoes in lightly salted water until tender. Drain, cover with a tea towel and stream dry for 10 minutes.

Line a small roasting tray with greaseproof paper and lay your fish fillets onto the tray.  Pour enough water to come 1/2 way up the fish and squeeze in the juice of the zested lemon.  Place into the oven and bake for 30 minutes or until the fish is just cooked.

In a large bowl, combine the lightly crushed potatoes with the flaked fish, lemon zest, parsely, onion and season.  Carefully combine.

Form into hand sized fishcakes and set in the fridge for 10 minutes before running the flour, then milk and finally panko crumbs.

Heat a decent amount of avocado oil in a fry pan before carefully adding the fishcakes, frying on a low heat until golden. Place onto an oven tray and bake for a further 10 minutes.

Serve hot with green sauce, green leaves and lemon.

Using a food processor, blend the basil, spinach, caper and fennel.  Slowly add the Grove Extra Virgin Avocado Oil.

Season to taste.

Fold the green mix through the creme fraiche.

Chill until ready to serve.

To Serve

Serve the Fishcakes hot with the Grove Green Sauce, green leaves and lemon