Ingredients
Serves 44 x 180 g fillets barramundi
4 x eggs
250 g ricotta
200 g chick pea flour
½ head cauliflower
100 g halva
100 g toasted pine nuts
100 g butter
4 sprigs of thyme
4 thin slices Parma ham
Olive oil for cooking
100 ml olive oil for dressing the salad
Juice of 1 lemon
Sea salt and pepper for seasoning
½ bunch flat leaf parsley picked
4 slices of thick sliced bread for croutons
Clarified butter for cooking croutons
Oil for deep frying
Method
To cook the fish
Heat a non stick pan and add olive oil.
Rub oil on the skin of the fish and season with sea salt.
Place skin side down and cook over a medium heat until the skin is golden brown.
Place the pan in a pre-heated 220°C oven for 4 minutes.
Take out of oven and baste with butter and thyme.
To prepare egg
Place a sheet of cling film over a cup drizzle a little olive oil on the plastic.
Sprinkle with sea salt and pepper.
Crack the egg onto the plastic, aiming for the centre of the cup.
Taking care not to break the yolk of the egg, tie the plastic tightly around the egg to form a ball.
Place the plastic wrapped egg in boiling water for 4 minutes.
Remove from water and gently cut away the plastic exposing the cooked egg.
Fried ricotta and cauliflower
Break the ricotta in to large pieces, approximately 50 g.
Dust heavily in chick pea flour.
Deep fry at 180°C until golden brown.
Place on absorbent paper and season.
Break the cauliflower into small pieces and repeat the same method as above.
Croutons
Tear the bread up into small 10cent pieces.
Shallow fry the bread in clarified butter until golden brown.
Place on absorbent paper and season.
To Assemble
1. Break the halva up into small, 5 cent size pieces.
2. In a bowl mix the pine nuts, cauliflower, halva, parsley croutons, olive oil, lemon juice and season with salt and pepper.
3. Gently tear the Parma ham and fold through the salad.
4. Place the fish on the plate, rest the poached egg on the fish.
5. Spoon on the warm salad
6. Add the fried ricotta.
7. Serve.