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Wild barramundi with a kipfler potato & king prawn salad and rouge lemon butter sauce
Serves 4
Degree of difficulty: Low
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Ingredients
4 x 180g barramundi fillets
Olive oil
300g kipfler potatoes
2 bay leaves
2 sprigs rosemary
1 clove garlic
1 tbs baby capers
75g pitted green olives, sliced
2 tbs celery leaves
2 tbs parsley
½ lemon, juiced
50ml extra virgin olive oil
12 king prawns, peeled
½ recipe rouge lemon butter sauce (see below)
Rouge lemon butter sauce
4 golden shallots, sliced
1 clove garlic
4 sprigs thyme
1 bay
6 peppercorns
2 tbs white wine vinegar
400 ml white wine
1 tbs reduced beetroot juice
250g butter, chilled & diced
½ lemon, juiced
Method
- Simmer kipflers in well salted water with bay, rosemary & garlic till tender.
- Allow to cool in liquor, peel off skin & cut into small 'coins'.
- Combine with capers, olives, calery leaves, parsley, lemon juice & olive oil.
- Toss in prawns & keep at room temperature until needed.
- Drizzle barramundi with olive oil & season lightly.
- Cook on a preheated BBQ plate on the skin side for 4½ minutes.
- Turn over and allow to briefly kiss the heat on the other side.
- Present on potato & prawn salad & surround with butter sauce.
- Finish with some salad leaves.
- Combine everything except butter & reduce completely until only a few tablespoons remain.
Lower heat & whisk in butter over low heat. Finish with lemon & adjust seasoning.
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