Enjoy this barramundi dish by Bradley Kerkman, served with Pomme Fondant, Hommous and The Ghan Chardonnay Viognier Beurre Blanc.
Combine all ingredients into a blender and pulse until smooth.
Adjust consistency with a little water if desired and season with salt and pepper to taste.
Combine White Wine Vinegar, White Wine, Eschalots, Peppercorns and lemon Juice.
Reduce to syrup, strain and immediately prior to serving slowly incorporate the butter, finish with the Chives and serve.
Peel Potatoes and with a small knife or turning knife, turn into a barrel shape.
In a hot Pan add the butter and sauté the turned potatoes for about 2 minutes on a low heat.
Add the Thyme, Garlic and chicken stock and bring to a boil.
Cover the pan with alfoil and place into a medium oven for about 20 minutes to cook.
To serve place the pan back onto the stove and reduce the liquid until it has reduced by 90%. Add the chopped parsley and season with salt and pepper.
Just prior to serving the dish, in a hot pan, melt the butter and sauté the Spinach and season to taste with Salt and Pepper.
Season fish with Salt and Pepper.
In a hot pan place the olive oil and butter in; once butter has browned slightly gently lay the fillets into the pan skin side down.
Once browned, turn fish over and place into a medium to hot oven for about 6 minutes.
Once out of the oven allow fish to rest, just prior to serving add a squeeze of Lemon Juice to the flesh side of the fish.
On warm plates, lay down the Baby Spinach and Pomme Fondant.
Place the Rested Barramundi, skin side up, onto the Baby Spinach and Fondant and top with a table spoon of Hommous.
Gently Spoon the Buerre Blanc around the plate and serve.
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