michael meredith


anna kidman

30 November 2011

the season’s finest

Micheal Meredith gives us a lesson in the art of seasonal cooking.

Come summer, nothing is quite as enjoyable as sitting down to enjoy a long lazy lunch with friends in the sun. Luckily for you (and your guests), we’ve enlisted the help of one of the best, so when it comes your turn to don the chef’s hat, you can be assured you will impress. Acclaimed chef Michael Meredith, of his restaurant Meredith’s shows us how to awaken your inner gourmand with this recipe combining the finest fresh seasonal produce with some delicious artisan accompaniments from Sabato.


4 200g hapuka fillets
300g large el navarrico judion farmhouse butter beans
2 shallots finely diced
1 teaspoon lemon thyme
1 teaspoon chopped chives
12 asparagus stems trimmed
50g black pitted salvagno olives
1 tablespoon capers
100ml extra virgin olive oil
1 punnet baby roma tomatoes

For the mushroom crumbs

1 cup fresh bread crumbs
1 tablespoon sabato porcini cream
1 tablespoon giuliano tartufi truffle butter
1 teaspoon sabato porcini powdersalt (to taste)1 tablespoon chopped parsley

Mix everything together until it forms a loose crumb.

Serves 4


Preheat the oven to 170°c. Whilst it’s heating, place the fish on a flat tray and cover the fillets with the mushroom crumb mix before placing them in the oven for 6-7 minutes until golden.

In a pot, lightly sweat the shallots until they are slightly translucent. Then, add the butter beans with some of the liquid from the jar, and bring the shallots and butter beans to the boil – which will, in turn, reduce the liquid. Whilst the butter beans and shallots are reducing, salt the tomatoes and place them in the oven for 4 minutes.

Add the asparagus to salted boiling water and blanch for 2 minutes. Then add the blanched asparagus to the reduced butter beans and shallots. Add capers and the black pitted salvagno olives followed by fresh herbs and stir. Cook for a further 2 minutes.

On a plate place the beans, add the tomatoes and asparagus and spoon over the capers and olives. Place the fish on the top and finish with a drizzle of extra virgin olive oil before serving.


Ingredients available from Sabato

This Month On Denizen | July 2015