Ingredients

Fish

• 4 × 140–160 g line‑caught hāpuka, skin on, bones out
• Fine sea salt
• Neutral oil

Fennel

• 2 medium fennel bulbs
• 400 ml light fish stock
• 100 ml The Landing Pinot Gris
• 1 small shallot, sliced
• 1 bay leaf
• 1 sprig thyme
• 1 strip lemon peel
• Olive oil

Broad Beans

• 300 g broad beans (pod weight)
• Fine sea salt
• Small knob unsalted butter
• Extra virgin olive oil

Mussels

• 1 kg Houhora mussels, cleaned and debearded
• 1 small shallot, finely sliced
• Small knob unsalted butter

Velouté

• Reserved fennel–mussel cooking liquor
• 30 g unsalted butter
• 30 g plain flour
• 60–100 ml cream (to texture)
• White pepper (optional)
• Lemon juice (few drops only)

Finish

• • Fennel fronds (very lightly blanched if desired)
  • Parsley or chervil oil (optional)
  • Extra virgin olive oil

Method

Poached Fennel (First Extraction)

1. Trim fennel, reserve fronds.
2. Cut bulbs into wedges or thick batons.
3. Combine fish stock, wine, shallot, bay, thyme, and lemon peel in a wide saucepan.
4. Bring to a gentle simmer.
5. Add fennel, cover with a cartouche, and poach 20–25 minutes until just tender.
6. Remove fennel, brush lightly with olive oil, keep warm.
7. Strain and reserve the poaching liquor.

Broad Beans (Prepared Separately)

1. Pod broad beans.
2. Blanch in well‑salted boiling water 1½–2 minutes.
3. Refresh immediately in ice water.
4. Peel skins to reveal bright green cores.
5. Reserve, lightly dressed with olive oil.

Mussels

1. Sweat shallot gently in butter in a wide pot.
2. Add mussels and pour over hot fennel liquor.
3. Cover and steam just until opened (2–3 minutes).
4. Remove mussels from shells; reserve meat.
5. Strain the liquor very carefully through muslin.

Shellfish Velouté (Final Sauce)

1. Make a blond roux:
   • Melt butter, add flour
   • Cook gently without colour (2–3 minutes)
2. Gradually whisk in hot reserved cooking liquor.
3. Simmer gently 15 minutes, skim carefully.
4. Add cream gradually until a light, pourable nappe forms.
5. Season lightly with salt and white pepper if using.
6. Finish with a few drops lemon juice.
7. Pass through fine chinois and hold hot.

Hāpuka

1. Season fish lightly just before cooking.
2. Heat pan with neutral oil.
3. Pan‑roast skin‑side down until crisp (3–4 minutes).
4. Turn briefly or finish in oven until just translucent at centre.
5. Rest briefly.