Herb Emulsion

• 140 g (5 oz/2 bunches) coriander (cilantro), leaves picked
• 20

Bring a saucepan of water to the boil. Blanch the herbs for 1 minute. Drain, then refresh in iced water. Drain again. Transfer to an upright blender, add the oil and blend until smooth. Pass through a fine sieve. Gradually whisk in the hapuka cooking juices until combined. Season with lemon juice, salt and pepper. Gently reheat to serve.