Confit and Smoked Barramundi

Serves 4
Preparation Time 60+ Mins
Level Difficult
Ingredients
FOR THE BARRAMUNDI
4 x 100g filetKühlbarra premium barramundi, skinned and cut into 1.5 cm thick slices
100gExtra virgin olive oil
1Stalk thyme
1Clove pink garlic
1Lime
Salt
FOR THE ANTIBOISE SAUCES
3Rabelais tomatoes (or any good quality ripe tomato)
1 head fresh spring onions
2 tbspCapers
½Chili padi
5Large basil leaves
1Lime
2 tbspTaggiasca olives
100gExtra virgin olive oil
1Banana shallot
1Clove garlic
Salt
Pepper
Espelette chili powder
FOR THE SPRING VEGETABLES
1 small Trumbetta zucchini
200gBroad beans
200gGarden peas
8 pcsPertuis green asparagus
50gButter
1Lime
FOR THE GARNISH AND PRESENTATION
1Trumbetta zucchini
1Lime
50gCaviaroli extra virgin olive oil pearl
12White garlic flowers
12Small Thai basil flowers
Method
FOR THE BARRAMUNDI

  1. Lightly season the barramundi with fine salt.
  2. Place the fish onto a small ovenproof dish. Cut a few sprigs of thyme and place on top of the barramundi. Pour olive oil into the dish until it reaches half of the height of the fish. Add a few slices of garlic and cook in a 140° oven for 7 minutes. (Flip the barramundi halfway through the cooking time.
  3. Remove the barramundi from the oven and allow it to rest for another 7 minutes.
  4. After resting, drizzle a little bit of virgin oil, fleur de sel and zest of lime.
  5. Just before serving, ignite some dried rosemary and lay next to the fish. Quickly cover the whole dish so the barramundi can absorb a slight smoky scent. Wait 20 seconds, remove fish and serve.

FOR THE ANTIBOISE SAUCE

  1. Peel the tomatoes, remove seeds and cut into nice, neat brunoise.
  2. Roughly chop the capers and olive.
  3. Thinly slice the spring onion and basil.
  4. Zest and juice the lime.
  5. Remove the seeds and chop the chili padi very thinly.
  6. Dice the shallot very thinly.
  7. Combine all ingredients in a bowl,season with salt, pepper and chili powder.

FOR THE SPRING VEGETABLES

  1. Wash and peel all vegetables
  2. Blanch each vegetable separately in a large volume of salted boiling water till soft and tender. Then refresh each vegetable in an ice bath.
  3. At the last minute, warm up thevegetables in a bit of beurre monte(emulsified butter and water).

FOR THE GARNISH AND PRESENTATION

  1. Using a Japances mandoline, slice 12 pieces of zucchini.
  2. Zest and juice lime and use to season zucchini.


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