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Kühlbarra: Locally farmed fish that’s drawing in the world
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Barramundi | Clams | Prawn Stock | Kelp Oil By Drew Nocente
Serves
1
Level
Difficult
Serves: 1 Level: Difficult

Ingredients

For Fish
200g
Kuhlbarra Barramundi
5ml
Lemon Juice
-
Bayam
-
Salt
-
Oil
For Clams
10
Clams
10g
Confit Shallots
20ml
White Wine
For Kelp Oil
8g
Kombu
10g
Wakami
80g
Pomace Oil
For Prawn Stock
200 ml
Prawn Shells
1
Medium Onion
1 head
Fennel
1
Carrot
1
Leek
1head
Garlic
1
Star Anise
1g
Saffron Strands
5
Plum Tomatoes
1 tbsp
Tomato Purée
1/2 litre
White Wine
100ml
Pernod
2 litres
Fish Stock

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 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.
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.
Tips
1.
For Prawn Stock Method Step 4, get a really good colour on the shells as they give good flavour to the soup.