Ingredients:

• 200g Hapuka Steak
• 6 Mussels
• 1 Crayfish Tail
• 350g Butter
• ½ Onion
• 1 Egg
• Coriander
• Chervil
• 100mls White Wine
• 50ml White Vine Vinegar
• 1 Cup Flour
• Salt and Pepper

Court Bouillion

• 2 ltr Water
• 2 Stalks Parsley
• 6 Peppercorns
• ½ Onion, sliced
• 2 Bayleaves
• 1 Carrot, chopped

Bring the Court Bouillion to the boil then simmer.

Cook the crayfish for ten minutes then cool. Remove the flesh from the shell and chop into small dice.

For the mussel fritter, place the flour into a bowl then add the egg and milk. Whisk till smooth. Shell mussels and chop into small pieces. Add these to the flour. Sprinkle in some chopped coriander, crushed garlic, salt and pepper. In a saucepan add some butter and a little olive oil. Spoon mixture into the pan and cook each side till golden.

Remove from pan and keep aside. Refresh pan with new olive oil. Season Hapuka steaks and seal both sides, 2 minutes on each side.

Remove from pan and keep the tuna warm. Add one ladle full of Court Boullion to deglaze the pan. Add ½ onion diced, chopped fresh chervil, white wine vinegar and Sauvignon Blanch. Return to the heat and reduce by half.

Remove from heat and whisk in the butter continuously till glossy. Strain sauce then fold in the crayfish meat.

To serve, place mesculin salad onto plate, then mussel fritter top with tuna and finally ladle over the crayfish beurre blanc sauce. Garnish with the crayfish leg and lemon wedges.