Ingredients
Serves 4
4 180 fillets barramundi, skin on
12 large Queensland scallops, roe off
Olive oil & unsalted butter
4 rosemary sprig skewers
2 slices prosciutto
1 recipe buttermilk mash (see below)
Sea salt & freshly milled pepper
Micro herbs, for garnish
1 lemon
Buttermilk mash
500g potatoes, peeled and coarsely chopped
50g butter, chilled & diced
50ml cream, hot
50ml buttermilk, hot
Salt & pepper
Method
Pre-heat non-stick fry pan, swirl in olive oil. Season barramundi fillets lightly on both sides and place in pan skin side down and cook for five minutes total, allowing 70% of the time on the skin side to ensure a crisp skin is formed. Turn & allow to briefly kiss the heat on the other side. Add knob of butter to pan with some of the rosemary that has been stripped from the skewers, add juice of ½ a lemon, tilt pan and baste with buttery juices.
Meanwhile wrap scallops in thin strips of prosciutto. Strip rosemary from ¾ of each sprig and thread three onto each rosemary skewer. Cook in a preheated grill plate or BBQ for 1½ minutes each side.
Serve barramundi with scallop ‘skewer’ on buttermilk mash. Finish with lemon and a ‘self conscious’ scattering of micro herbs!
Buttermilk Mash
Boil potatoes in well salted water until tender, drain well then mash. Return to saucepan and beat in butter, cream and buttermilk until smooth. Season to taste.