Ingredients

Kawakawa cream

4-5 kawakawa leaves
1 small shallot, peeled and sliced 150ml dry white wine
150ml white wine vinegar
2 egg yolks
250g salted butter, melted (or 250ml neutral oil for dairy-free)
1 tsp chopped capers
1 Tbsp chopped chives

Grilled Fish

4 small fillets of your favourite white fish (see note)
1 lemon
Olive oil

Salt

Garnish

1 bunch asparagus, woody ends removed Bitter leaves of your liking (eg radicchio, endive sorrel, kale)



Lillius Restaurant

19 Khyber Pass Road

Phone: 09 217 4069

Web: lillius.co.nz

Instagram: @lillius_nz 

Method

1. Start by making a kawakawa reduction. Put the kawakawa leaves, shallot, white wine and vinegar in a saucepan and cook over a medium heat until the liquid has reduced by half. Strain the liquid into a bowl using a fine sieve, pushing with the back of a spoon to extract all the flavour, and allow the sauce to cool to room temp.
2. Once the reduction has cooled, add 50ml of it to a bowl along with the egg yolks. Whisk until pale and fluffy then, carry on whisking while slowly drizzling in melted butter or oil. Once all incorporated and emulsified, stir in the capers and chives and taste for seasoning.
3. No more than 30 minutes before cooking, season your fish both sides with salt and set aside in the fridge.
4. Grill both the asparagus and the fish on the barbecue to your liking.
5. In a small bowl combine a mixture of equal parts olive oil, lemon juice and remaining kawakawa reduction, (I used 11⁄2 tablespoons of each in this recipe of each), Add this mixture to a shallow dish or tray and place the fish and asparagus hot off the grill into the mixture to rest for a few minutes (this will create the dressing for your bitter leaves to garnish the dish.)
6. To plate, slice the heads off the asparagus and set aside, slice the rest of the stalks into rounds and place in a bowl. Spoon the desired amount of kawakawa cream into the bowl with the sliced asparagus stalks and stir to combine and coat the asparagus evenly. Arrange the cream between four plates and place the asparagus heads around it. Place the fish on top. Quickly dress the bitter leaves with the juices in the resting tray, and arrange neatly over the plate.
7. Finish each plate by drizzling over a tablespoon of resting juices. Enjoy with a nice Chardonnay or Vouvray. 

Chef’s notes: 

I used gurnard here but you can use whatever white fish you prefer. Ensure there are no remaining bones, and keep the skin on or take it off depending on your preference.

If asparagus is out of season, courgette or broccoli makes a good replacement.

Kawakawa leaves can be found in many home gardens, and are abundant in public parks and areas of native bush – taking a few leaves won't do any harm.

Make sure the plants are not in an area that has been sprayed with chemicals, and don't worry if the leaves are holey – in fact, these are said to be the best leaves (hence the ones insects have had a go at!)