Ingredients

Serves 4

Baby Barramundi with Caramelised Fennel and Onions

Caramelised fennel and onions:
2 fennel bulbs, each trimmed and cut into 1½ cm thick slices
1 red onion, sliced crosswise into 1½ cm thick rings
3 tbsp extra virgin olive oil, divided
½ cup pitted kalamata olives
2 tbsp drained extra-fine capers
1 tbsp chopped fresh flat leaf parsley
Juice of 1 lemon
1 garlic clove, chopped


Fish:
Eight baby barramundi fillets, scaled
1 tbsp olive oil

 

Poached Salmon with Béarnaise
4x 170g salmon or ocean trout fillets, skin and pin bones removed


For the béarnaise:
¼ cup white wine vinegar
1 shallot, sliced
2 sprigs fresh tarragon
2 large egg yolks
1 tablespoon fresh lemon juice
1 cup clarified butter, warm
1 tablespoon chopped tarragon
1 tablespoon finely chopped shallots
Warm water, optional


For the poaching liquid:
2 litres water
1 tablespoon sea salt
½ onion, cut into large pieces
½ fennel bulb and top, cut into large pieces
1 carrot, peeled and cut into large pieces
1 celery stalk, cut into large pieces
1 head garlic, cut in half
2 sprigs fresh thyme
1 star anise
1 bay leaf
1 teaspoon black peppercorns
1 lemon, halved
¼ cup white wine


 

Method

Baby Barramundi with Caramelised Fennel and Onions
• Preheat a char grill pan over medium high heat.
• Lightly brush the fennel and onion slices with 1 tablespoon of the olive oil and season with salt and pepper.
• Place the fennel and onions onto the grill pan and cook for 2 to 3 minutes on each side or until tender and lightly charred.
• Add the olives, capers, parsley, lemon juice, and garlic atop the fennel and onions and toss well to combine.
• Remove from the char grill pan to a plate and drizzle with the extra-virgin olive oil. Season with salt and pepper to taste and keep warm.
• To cook the fish: Heat a large non-stick pan over medium high heat until very hot.
• Using a sharp knife, lightly score the skin of each fillet in small parallel cuts, then sprinkle lightly with salt and pepper on both sides.
• Add the oil to the pan and cook the fish for 2 to 3 minutes skin side down, lightly applying pressure on the fish to keep the skin flat against the pan.
• Once the skin has turned golden brown, gently flip the fish over using a flat thin spatula and cook for 30 seconds, then remove from the pan. (Note: the cooking time may vary depending on the size and thickness of the fillets.)
• Spoon the fennel mixture onto the centre of 4 plates. Place the fish on top of the fennel mixture. Drizzle any fennel juices from the vegetables around the fish and onto the plates, and serve.

 

Poached Salmon with Béarnaise
• To make the béarnaise, place the vinegar, shallot and tarragon sprigs into a small saucepan over medium heat and reduce by ¾, remove from the heat.
• Place the egg yolks into a medium mixing bowl set over a small pot of simmering water and strain the vinegar mixture into the egg yolks.
• Whisk until light and fluffy, making sure that they do not get too hot, about 4 minutes. When the whisk is lifted, the mixture should be thick enough to form a figure 8 when drizzled.
• Remove the bowl from the saucepan.
• Once the yolks are fluffy and have a light lemon colour, slowly drizzle in the warm clarified butter while whisking constantly to form a thick, creamy sauce. Do not add the butter too fast or the mixture will split.
• Once all the butter has been incorporated, add the chopped tarragon and shallots and season the béarnaise sauce to taste with salt. Thin the sauce with warm water if it becomes too thick.
• Keep covered in a warm place until serving.
• Place all ingredients for the poaching liquid into a large pot with high sides over medium high heat and bring to a gentle simmer.
• Reduce heat slightly and add the fish to the poaching liquid.
• Cook gently for 5 to 6 minutes or until the fish is just cooked through, then remove from the poaching liquid and allow to drain.
• Place the fish filets onto serving plates and serve with the béarnaise.

For more of Curtis’ seafood recipes: http://seafood.coles.com.au