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Kühlbarra: Locally farmed fish that’s drawing in the world
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Barramundi in Lemon Beurre Blanc Sauce By Jason Lim, Co-founder of The Eureka Cooking Lab
Serves
4
Preparation Time
40 Mins
Level
Medium
Serves: 4 Preparation Time: 40 Mins Level: Medium

Ingredients

4
200g Pieces Kühlbarra premium barramundi, cut into 1.5 cm-thick slices
-
Salt & pepper to taste
-
Plain flour
40g
Shallots, minced
240g
White Wine
200g
Butter, cubed
5g
Lemon juice
10g
Dill, chopped
12
Asparagus stalks

Method

1.
Season individual pieces of barramundi on both sides with salt and pepper.Dust the skin with plain flour.
2.
Sear the barramundi pieces skin down in a large fry pan at medium heat until it crisps and browns on each side.
3.
Finish cooking the barramundi pieces in the oven at 180° for approximately 5-8 minutes, depending on thickness.
4.
For the beurre blanc sauce, cookshallots in the white wine in a wok or frypan at medium-high until it is reduced by half. Reduce heat to low.
5.
At low heat, add butter cubes to shallot mixture one at a time and whisk until sauce thickens. Maintain heat below 58°. Add in lemon juice, salt and pepper to taste. Just before serving, mix in chopped dill.
6.
Blanch asparagus in boiling water for approximately 2 minutes, remove and chill in ice water.
7.
To serve, place barramundi on warm plates and drizzle with lemon beurre blanc sauce. Add several stalks of asparagus to each plate.