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Pan Roasted Northern Territory Barramundi

Enjoy this barramundi dish by Bradley Kerkman, served with Pomme Fondant, Hommous and The Ghan Chardonnay Viognier Beurre Blanc.


  • b>Hommous

  • 600g canned chickpeas, drained, rinsed

  • 3 garlic cloves, crushed

  • 100ml olive oil

  • 2 tbs tahini paste

  • 1 tsp ground cumin

  • Juice of 1 lemon

  • Buerre Blanc

  • 60ml (1/4 cup) white wine vinegar

  • 60ml (1/4 cup) dry white wine

  • 2 purple eschalots, peeled, finely chopped

  • 4 whole black peppercorns

  • 180g chilled unsalted butter, cubed

  • 2 tbs fresh lemon juice

  • Salt & freshly ground white pepper

  • Chives, Finely Chopped

  • Pomme Fondant

  • 12 x Potatoes (Medium)

  • 20gms x U/S Butter

  • 1lt x Chicken Stock

  • 2 sprigs x Thyme

  • Garlic

  • Salt

  • Pepper

  • Parsley

  • Baby Spinach

  • 80gms Baby Spinach

  • 10gms U/S Butter

  • Salt

  • Pepper

  • Barramundi

  • 6 x Barramundi Fillets

  • 70gms Butter

  • 15mls Olive Oil

  • Lemon Juice

  • Salt

  • Pepper


  • Hommous:

  • 1.

    Combine all ingredients into a blender and pulse until smooth.

  • 2.

    Adjust consistency with a little water if desired and season with salt and pepper to taste.

  • Buerre Blanc:

  • 1.

    Combine White Wine Vinegar, White Wine, Eschalots, Peppercorns and lemon Juice.

  • 2.

    Reduce to syrup, strain and immediately prior to serving slowly incorporate the butter, finish with the Chives and serve.

  • Pomme Fondant:

  • 1.

    Peel Potatoes and with a small knife or turning knife, turn into a barrel shape.

  • 2.

    In a hot Pan add the butter and sauté the turned potatoes for about 2 minutes on a low heat.

  • 3.

    Add the Thyme, Garlic and chicken stock and bring to a boil.

  • 4.

    Cover the pan with alfoil and place into a medium oven for about 20 minutes to cook.

  • 5.

    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.

  • Baby Spinach:

  • 1.

    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.

  • Barramundi:

  • 1.

    Season fish with Salt and Pepper.

  • 2.

    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.

  • 3.

    Once browned, turn fish over and place into a medium to hot oven for about 6 minutes.

  • 4.

    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.

  • Plating:

  • 1.

    On warm plates, lay down the Baby Spinach and Pomme Fondant.

  • 2.

    Place the Rested Barramundi, skin side up, onto the Baby Spinach and Fondant and top with a table spoon of Hommous.

  • 3.

    Gently Spoon the Buerre Blanc around the plate and serve.

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