Instructions: Parsnip Puree: Peel and cut the parsnips into 1-inch pieces, and simmer in lightly salted water until soft. Puree with just enough of the cooking water.

Put back on the heat with the cream. (Add a favourite herb at your whim.)

Cut hoki into 4 even-sized pieces, press sesame seeds all over and cook in a little oil and butter in a shallow pan until golden.

Serve fish with the puree surrounded with shaped carrots and lime segments.

This recipe yields 4 servings.

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