Dry-aged Barramundi with Potato Cream Sauce - Chef Recipe by Hakjin Do

Ingredients

100 g barramundi, dry-aged for 1 week

Sauce:

50 g thickened cream
3 g garlic purée
3 g Parmesan cheese
1 g smoked liqueur
3 g potato purée
0.5 g salt
0.5 g pepper

Garnish:

2 g parsley oil
1 g pistachio nut mixed with lime powder
2 g dried tobiko
1 g herb chive
1 g micro red mustard

Method

Clean and dry whole and dry-age for 1 week, then fillet, remove skin.

Pan sear with oil and seasoning, roast in the oven for around 5 minutes at 220 C.

To make the sauce, put all ingredients in one pot and boil until become thick and don’t forget seasoning.

Stir the sauce and parsley oil twice to make a marble shape on the surface of sauce.

Grilled fish to cover with charcoal flavour and place on the plate then put garnishes on top of fish and done.

Recipe provided by Cozy Dining