Barramundi | Clams | Prawn Stock | Kelp Oil

Serves 1
Preparation Time -
Level Difficult
Ingredients
For Fish
200gmKühlbarra Barramundi
5mlLemon Juice
Bayam
Salt
Oil
For Clams
10Clams
10gmConfit Shallots
20mlWhite Wine
For Prawn Stock
1kgPrawn Shells
1Medium Onion
1headFennel
1Carrot
1 Leek
1headGarlic
1Star Anise
1gmSaffron Strands
5 Plum Tomatoes
1tbspTomato Purée
1/2litreWhite Wine
100mlPernod
2litresFish Stock
For Kelp Oil
8gmKombu
10gmWakami
80gmPomace Oil
Method
For Fish

  1. Heat non-stick pan with oil until pan is very hot
  2. Place seasoned fish, skin side down, and sear until golden brown and filp
  3. Once fish is cooked, remove from pan and season with lemon juice

For Clams

  1. Heat saucepan then add confit shallots, clams and wine, and cover until clams open

For Prawn Stock

  1. Sweat down the onion, fennel, carrot, celery, leek and garlic with saffron and star anise until soft with no colour
  2. Add tomatoes and tomato purée and cook down slowly till all the moisture has gone
  3. Add the wine and Pernod. Reduce until thick
  4. Roast off the prawn shells until well-coloured, drain, and add to the soup
  5. Add the stock and bring to a boil, skim and cook out gently for 1 hour
  6. Pass first through a coarse chinoix, then twice through a fine chinoix
  7. Chill

For Kelp Oil

  1. Blend all ingredients at 80c for 10 minutes, rest overnight and pass.

To Serve

  1. Place the barramundi in the middle of the bowl, place clams around the fish, then pour the sauce over the fish. Drizzle with kelp oil and garnish with bayam leaves

Tips

For Prawn Stock Method Step 4,

Get a realy good colour on the shells as they give good flavour to the soup.


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