Recipe: Seared Humpty Doo Barramundi with Provencale Vegetables & Roast Capsicum Coulis
- 4 x 160g each best quality Humpty Doo Barramundi fillet, skin on
- 2 each zucchini flowers, stem attached
- 1 each baby fennel
- 8 each cherry tomatoes
- 1 each fresh globe artichoke
- ½ each red capsicum
- 12 each best quality black olives
- 2 each banana shallots
- 4 each fresh garlic cloves, skin on, crushed flat
- ½ each small radicchio lettuce
- 4 sprigs fresh mint
- 4 sprigs fresh basil
- 6 sprigs fresh thyme
- 6 sprigs fresh rosemary
- 8 sprigs fennel frond (reserve from the fennel)
- 100 ml best quality olive oil
- 5 ml sherry vinegar
- 10 g caster sugar
- 1 each lemon
- salt & black pepper
Roast capsicum coulis
- 2 each red capsicums
- 2 cloves garlic, minced
- 200 ml chicken stock
- 50 ml olive oil
- 10 ml sherry vinegar
- 20 g caster sugar
For the coulis
- Chop up the remaining red capsicum pieces and fry in a small pot with the olive oil & minced garlic.
- Add the sugar and vinegar and reduce to syrup.
- Add the chicken stock and simmer for 5 minutes.
- Place in a blender and puree finely.
- Adjust seasoning and keep warm.
For the barramundi
- Remove the outer leaves of the artichoke and cut into quarters. Use a spoon to remove the inner hairy choke, then rub the exposed cut surfaces with fresh lemon and toss in 20ml olive oil.
- Char the red capsicums over a gas flame until they are black and blistered all over. Use a small knife to scrape or pull the skin away from the flesh and discard. Cut the capsicums into quarters and remove all the seeds; reserve.
- Separate the zucchini flowers from the stems, remove the inner stamens and discard. Cut each flower in half and place the halves in iced water, along with the sprigs of fresh herbs. Cut the two baby zucchinis into slices at an angle; reserve.
- Cut the banana shallots in half lengthwise, so you have 4 equal shallot halves.
- Separate the radicchio into individual leaves and reserve.
- Pre-heat the oven to 180°C.
- Heat a non-stick oven-proof frying pan over medium heat. Brush the pan with olive oil. In a bowl, season the artichoke pieces, 4 red pepper pieces, cherry tomatoes, cut shallots, baby zucchini stems, fennel pieces, olives and crushed garlic.
- When the pan is hot, add the seasoned vegetables, ensuring the cut sides of the shallots, fennel and artichokes are facing downwards. Place in the oven and cook for 10 minutes until the cut surfaces start to form a light crust. Turn the vegetables over to complete cooking, season with salt, pepper and a squeeze of lemon juice and transfer to a separate tray, keep warm.
- Wipe the pan clean with paper towel and then return to the burner. Brush with olive oil and place the pieces of seasoned barramundi, skin side down in the pan, with the remaining garlic, two sprigs of thyme and rosemary. Place the pan in the oven for 12 minutes, until the fish is just cooked.
Whisk the red capsicum coulis and place a small pool in the middle of a shallow bowl.
In a metal bowl, mix together the warmed vegetables with the remaining olive oil, caster sugar and vinegar. Adjust seasoning.
Arrange the vegetables in the centre of each pool of sauce, then place the fish on top.
Toss the radicchio leaves, cut zucchini flowers and herbs in the remaining dressing, then arrange around the plate.
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