The Dish: The Aquarium -- Barramundi
The Dish Archive: The Dish: The Aquarium -- Barramundi
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THE DISH: Barramundi with Morels, Garden Peas and Thyme Beurre Blanc
4 6oz filets Barramundi, deboned
1 lb morels, sliced
1 lb garden peas, washed and shelled
½ bunch thyme
2 shallots, julienne
1 tsp whole black pepper
4 oz white wine
8 oz cold butter, cubed
Canola oil for sautéing
Salt and pepper to taste
To make the sauce, in a small sauce pot add the wine, thyme, peppercorns and half of the shallots. Reduce the wine over a medium heat until almost dry. Remove from the heat and whisk in the butter a little at a time to emulsify. Strain the sauce and season to taste with salt and pepper. Place in a warm spot.
In a heavy sauté pan heat canola oil over a medium heat. Add the remaining shallots and the morels. Season with salt and pepper and cook until fragrant, about 3 minutes. Add the peas and toss to warm through. Keep warm while cooking the fish.
In a second sauté pan heat the oil until almost smoking. Season the fish on both sides and place in the pan skin side down. Press on the fish to sear the skin. Cook the fish for 4 minutes and carefully turn. Remove from the heat and cover, let the fish stand in the pan for another 2 minutes.
Divide the mushrooms and peas over four plates. Set the fish on the mushrooms and top with the sauce. Garnish with a thyme sprig and serve immediately.
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