Pan-Roasted Barramundi with Mushroom Ragù
Serves: 4 Preparation Time: 30 Mins Level: Medium
150g Külhbarra Barramundi Fillets
Cremini/swiss brown mushrooms
Punnet brown shimeiji
Punnet white shimeiji
Head of Garlic
Flat leaf parsley
To prepare the Barramundi Fillets
Season the barramundi with salt & pepper, set aside.
To cook the Barramundi Fillets
Pat the barramundi fillets dry.
Heat a pan drizzled with olive oil over high heat.
Pan-fry the barramundi skin side down, pressing down lightly on the fish.
Lower to medium high heat and let the barramundi cook for about 2 - 3 minutes until the skin is nicely browned and crispy.
Turn the fish over, lower the heat to medium low and cook for another 1 - 2 minutes.
Remove from the pan and set aside to rest.
To prepare the Mushroom Ragù
Combine liquid cream and thick cream in a pot. Let the mixture come to a boil and reduce slightly. Set aside.
Trim the stems off the button, cremini, shimeji and shitake mushrooms. Cut all mushrooms into smaller pieces and separate the shimeji into individual stalks.
Slice peeled shallots and garlic thinly and set aside.
Drizzle a pot with olive oil over medium fire, and sauté the sliced garlic until fragrant.
Add in the sliced shallots and sauté until softened. Then, add in the mushrooms and sauté lightly.
Pour in the white wine and reduce it until almost dry before adding in the reduced cream.
Season with salt and pepper. Allow the ragù to cook for about 15 - 20 minutes.
Lay dish with sauce and place fish gently in the middle of the dish. Sprinkle garnish evenly on sauce and serve.