Pan-Fried Fillets With Artichoke Puree, Wild Mushrooms And Truffle Cream

Recipe brought to you by the Auckland Seafood School

This weeks recipe draws on inspiration from a blend of Europe, Asia and the Pacific Islands. It’s a fantastic mid-week dinner if want to try something new! Give it a go


  • 600gm market fresh fish, skin on, bone out
  • 400gm artichokes, peeled
  • 200ml vegetable stock
  • 100ml water
  • 150gm butter
  • 300gm wild mushrooms (shiitake, Swiss brown)
  • 2 tbsp fresh thyme, picked (reserve some for garnish)
  • 2 tbsp truffle paste
  • 1 cup sour cream
  • Lupe Extra Virgin Olive Oil
  • Salt and white pepper


1: Peel artichokes and place in a pot with vegetable stock and water, boil until soft, this should take 7-9 minutes. Strain off liquid and reserve.

2: Place cooked artichokes into a blender, add a little cooking liquid and blend until smooth, keep adding liquid a little at a time until smooth (you may not need all of the liquid).

3: Add ½ of the butter and season. Remove from blender and place into a small pan, heat just before serving.

4: Slice shiitake mushrooms and cut Swiss brown mushrooms into quarters. Add olive oil to a pan and on a medium heat, gently cook and colour mushrooms, add 1 teaspoon of thyme and 30gm butter.

5: For the truffle cream, mix truffle paste and sour cream together and season, once mixed place in the fridge.

6: To cook the fish, gently score the skin twice with a sharp knife. Heat a medium pan with olive oil, cook fish skin side down for 4 minutes on a medium heat, don’t turn over.

7: After 4-5 minutes turn over fish (the skin should be nice and crispy), turn off heat and add remaining butter and baste the fish.

8: Warm up puree, place onto a plate, top with mushrooms, then the fish. Serve with truffle cream on the side and remaining thyme scattered.

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