I created this dish when we opened my Auckland restaurant dine by Peter Gordon, I’d been making the mousse to use as a crust on fish for many years, often adding some coconut cream, shredded kaffir lime leaves or prawn mince to give it a twist. However, I wanted to create a signature dish for the restaurant, and I had a hunch this would be it. We serve it on top of roasted kumara and plenty of wok-fried Asian g