From starting to serving: 30 minutes. Active time: 20 minutes. Serves 2.
How the chefs explain it:
Boil new potatoes, make a loose tartare and toss with fresh herbs. Pan sear barra fillets then dress with lemon beurre noisette.
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- Put the potatoes into a saucepan and cover with cold water. Bring to the boil, turn down and simmer for 10 - 15 minutes, then drain.
- While the potatoes are cooking, mix the tartare sauce, olive oil, water & juice of one lemon in a large bowl.
- Add the warm potatoes and toss to coat them.
- Toss through the herbs and set aside.
- Pat the barramundi fillets dry with a clean tea towel and, using a sharp knife, lightly score the skin, enough to go through the skin but not cut into the flesh.
- Season the fish liberally on both sides.
- Add the rapeseed oil to a pan over medium-high heat, then add the fillets, skin-side down. Press the fillets down gently to keep them from curling up.
- After 3 minutes, or when the skin is crisp and golden (just lift one up and have a peek), flip them over. Add the butter, as it melts and browns, baste the fish constantly and cook the other side for a further 2 minutes or until just cooked.
- Squeeze over lemon juice and swirl to combine.
- Place a generous amount of the salad on each plate, put the fish on top and drizzle with the pan juices.
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