Ingredients
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 potatoes (medium)
- 20gms unsalted butter
- 1lt chicken stock
- 2 sprigs thyme
- garlic
- salt
- pepper
- parsley
Baby Spinach - 80gms baby spinach
- 10gms unsalted butter
- salt
- pepper
barramundi - 6 barramundi fillets
- 70gms butter
- 15mls olive oil
- lemon juice
- salt
- pepper
| Method Hommous
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
Buerre Blanc
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.Sweat sliced onions and capsicum in oil until almost starting to go golden. Add curry paste and cook for a minute or two then add the pork and mix well to coat the meat.
Pomme Fondant
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%. Then add the chopped parsley and season with salt and pepper.
Baby Spinach
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
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.
Presentation
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. |
