Cart 0 0
My cart
Kühlbarra: Locally farmed fish that’s drawing in the world
Sign in Forgot password
Sign in with
Pan-Roasted Barramundi with Mushroom Ragù By Benjamin Tan, Head Chef of The White Rabbit
Serves
4
Preparation Time
30 Mins
Level
Medium
Serves: 4 Preparation Time: 30 Mins Level: Medium

Ingredients

4
150g Külhbarra Barramundi Fillets
100g
Button mushrooms
100g
Cremini/swiss brown mushrooms
1
Punnet brown shimeiji
1
Punnet white shimeiji
50g
Shitake mushrooms
300ml
Thick cream
300ml
Liquid cream
3
Medium shallots
1
Head of Garlic
20g
Flat leaf parsley
100ml
White wine
-
Salt
-
Pepper

Method

To prepare the Barramundi Fillets
1.
Season the barramundi with salt & pepper, set aside.
 
To cook the Barramundi Fillets
1.
Pat the barramundi fillets dry.
2.
Heat a pan drizzled with olive oil over high heat.
3.
Pan-fry the barramundi skin side down, pressing down lightly on the fish.
4.
Lower to medium high heat and let the barramundi cook for about 2 - 3 minutes until the skin is nicely browned and crispy.
5.
Turn the fish over, lower the heat to medium low and cook for another 1 - 2 minutes.
6.
Remove from the pan and set aside to rest.
To prepare the Mushroom Ragù
1.
Combine liquid cream and thick cream in a pot. Let the mixture come to a boil and reduce slightly. Set aside.
2.
Trim the stems off the button, cremini, shimeji and shitake mushrooms. Cut all mushrooms into smaller pieces and separate the shimeji into individual stalks.
3.
Slice peeled shallots and garlic thinly and set aside.
4.
Drizzle a pot with olive oil over medium fire, and sauté the sliced garlic until fragrant.
5.
Add in the sliced shallots and sauté until softened. Then, add in the mushrooms and sauté lightly.
6.
Pour in the white wine and reduce it until almost dry before adding in the reduced cream.
7.
Season with salt and pepper. Allow the ragù to cook for about 15 - 20 minutes.
To serve
1.
Lay dish with sauce and place fish gently in the middle of the dish. Sprinkle garnish evenly on sauce and serve.