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Ingredients
| barramundi (Asian seabass): 180 oz |
| sea salt: 1 tsp |
| black pepper: 1/2 tsp |
| fresh thyme: 10 sprigs |
| lemons: 2 wedges |
| grapeseed oil: 1 Tbl |
| unsalted butter: 1 Tbl |
Salad
| grapeseed oil: 1 Tbl |
| unsalted butter: 1 Tbl |
| shallot onions: 30 g (sliced fine) |
| garlic: 2 cloves (peeled and sliced) |
| shiitake mushrooms: 30 g (roughly torn) |
| fava beans in pod: 30 g (shelled, blanched and peeled) |
| lemons: 1 wedge (to squeeze) |
| Italian parsley: 1 Tbl |
| fresh basil (chopped): 1 tsp |
| fresh tarragon: 1 tsp |
| fresh peppermint: 1 tsp |
| fresh dill weed (sprigs): 1 tsp |
Sauce
| cabernet sauvignon wine: 1 cup |
Matthew Wild's Crispy Skinned Barramundi with Cabernet Sauvignon Syrup
User rating:
This dish is every bit as flavorful as it is visually stunning.
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Prep Time
20 min -
Cook Time
10 min -
Servings
1 serving(s)
Tags
- Preheat oven to 425F.
- Place 1 cup of Cabernet Sauvignon in a heavy base pot and reduce to thick syrup
- Portion and prepare barramundi, season and rub with thyme
- Heat grape seed oil and butter in pan to butter is golden brown, place fish in pan skin down, continuing to base with a spoon, add lemon and place in hot oven
- Heat grape seed oil and butter in pan to butter is golden brown, add golden eschalots, garlic and wild mushrooms
- Add fresh broad beans squeeze lemon cheek, fresh herbs, salt, and pepper to flavour and press into a ring mould
- Place barramundi skin up on mixture and splash plate with Cabernet Sauvignon syrup.