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https://www.lifestylefood.com.au/recipes/525/roasted-barramundi-with-cauliflower-cream-ceps-and-broccolini-polonaise

LifestyleFOOD.com.au

Roasted Barramundi with Cauliflower Cream, Ceps and Broccolini Polonaise

Ingredients

  • Cauliflower Cream

  • 0.5 large cauliflower

  • 300 ml Cream

  • 250 ml Milk

  • 3 Garlic Cloves

  • 50 g Parmesan

  • 20 g Butter

  • Salt & Pepper

  • Barramundi

  • 1 barramundi 2.310kg

  • 6 ceps

  • 1 bunch baby Leek

  • 30 g Avruga caviar

  • 2 bunches broccolini tips

  • 20 g Pine Nuts chopped roughly

  • 20 g eschallots diced finely

  • 10 g chives chopped

  • 1 Juice Lemon

  • 80 g Butter salted

  • vegetable oil

Method

  • Cauliflower Cream:

  • 1.

    Cut cauliflower into equal size pieces.

  • 2.

    Place cream, garlic, milk, salt and pepper in a pan and bring to a simmer, add cauliflower and cook till tender.

  • 3.

    Strain cauliflower and place in a blender and puree till silky smooth.

  • 4.

    Finish with butter and Parmesan.

  • Barramundi:

  • 1.

    Panfry barramundi in a little oil with ceps.

  • 2.

    Remove ceps and cook for 4 minutes in the oven at 180º Celsius.

  • 3.

    Place butter in a hot pan and cook till nut brown.

  • 4.

    Add eschallot, pine nuts, broccolini and lemon juice.

  • 5.

    Finish with chives and season.

  • Serve:

  • 1.

    Place cauliflower puree in the centre of the plate with blanched baby leeks on top.

  • 2.

    Place barramundi on top of leeks.

  • 3.

    Spoon eschallot mixture over barramundi then place ceps on top.

  • 4.

    Finish with a quenelle of Avruga caviar.

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