Grilled Barramundi - Chef Recipe by Daniel Sandrin

Ingredients

200g fillet of fresh barramundi, skin on
50g potato mash
5g garlic butter
Sea salt and pepper to taste
50g seasonal greens such as broccolini, beans and zucchini
1 lemon wedge

Ravigote sauce:

60mL white wine vinegar
90mL olive oil
90mL vegetable oil
60g brunoise eschallots
30g capers, finely diced
8g flat leaf parsley, finely chopped
2g chives, sliced
4g tarragon, finely sliced
2g chervil, finely sliced
8g Dijon mustard
Salt and pepper to taste

Method

Sear barramundi fillet, skin side down in a pan with olive oil. Turn and seal the other side.

Season and finish off in a medium oven for about 8 minutes.

Mash potatoes, finish with garlic and cream, add salt and pepper to taste.

Steam seasonal greens and finish with butter, salt and pepper.

Ravigote sauce:

Mix vinegar, mustard, salt and pepper and combine well. Add olive and vegetable oil a little at a time and then mix in herbs. Set aside.

Plate with a smear of mashed potatoes on the plate, steamed greens, barramundi and lemon wedge, with ravigote sauce on the side.