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Roast rillets of hapuku with beurre noisette, limes and hummus
( SERVES 6 )

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3	Limes
1 to drizzle	Olive oil
6	Hapuka fillets, 200g fillet, seasoned
150 g	Unsalted butter

Peel and segment the limes over a small bowl, collecting the juice. Preheat the oven to 200C.
Heat a little olive oil in a frying pan and, when hot, add the fish, cooking one side only.
Turn the fillets over and place on an oven tray. Roast for about 5 minutes until just cooked.
Spoon a little hummus onto 6 plates and top with the fish.
Put the frying pan back over the heat and add the butter. Heat until the butter sizzles and is the colour of hazelnuts.
Add the collected lime juice to the pan, then season and pour over the fish.
Top with a few leaves of lamb's lettuce and scatter the plate with lime segments.