Crispy skin barramundi, Jerusalem artichoke, samphire and bush tomato – Feeds 4
This recipe uses a cartouche during the cooking of the artichoke. A cartouche is a round piece of baking paper that is placed over the confit during cooking to reduce evaporation. This can be made out of parchment paper by simply turning the pot you are to use upside down on the paper and tracing a circle around it. Cut this out with your kitchen scissors and it should fit nicely within your pot.
- 4 x 200g barramundi fillet, skin on, deboned
- 240g samphire
- 40g dried akudjura tomato
- 1 1/2 French eschalots brunoise
- 12 cherry tomatoes
- 1/2 bunch of chives
- 240g Jerusalem artichokes
- 50g butter
- 1 lemon
- Extra virgin olive oil
- Salt and pepper
Soak the bush tomato in water for at least 2 hours. Pre heat the oven to 180°C. Toss the cherry tomatoes in extra virgin olive oil, salt and pepper and bake until soft, around 15 minutes. Wash and blanch the samphire. Set aside. Peel and dice the Jerusalem artichoke.
Place in a pot with the butter, lemon juice, salt and pepper and cook on a medium heat until starts to bubble. Reduce the heat, cover with a cartouche and cook gently until soft, about 20 minutes. Puree with a food processes or hand blender to remove any remaining lumps.
Meanwhile drain the akudjura and chop finely. Sweat the eschalots in butter, add the bush tomato and stir for a couple minutes over a low heat. Fold in the cherry tomatoes and chopped chives. Season to taste.
Grill the barramundi in a hot thick bottomed skilet, skin down and until the skin is crispy, 4-5 minutes. Turn the fillets over and finish in the oven for 10 minutes or till just cooked.
In a hot pan, sauté the samphire with olive oil, salt and pepper.
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Recipe by Gastronomy Executive Chef, Cyril Miletto
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