Ingredients

Serves 4

For Barramundi:
Extra virgin olive oil
4x170g fillet barramundi
Sea salt and freshly milled pepper
Butter, few cubes
Few sprigs fresh thyme
½ lemon
4 tbsp sour cream


 

Zucchini and candied almonds:
120g almonds
1 tsp olive oil
1 tsp sugar
1 tsp ground cumin
Pinch of salt
½ lemon, juiced
30g raisins plumped in 60ml verjus
450g zucchini cut into thick slices
Extra virgin olive oil
Sea salt and freshly milled pepper
3 tbsp red onion, finely chopped
Soft herbs, leaves picked - parsley, chervil, dill, mint


 

Yarra Valley salmon caviar dressing:
2 tbsp white balsamic
½ tbsp lemon juice
Sea salt and freshly milled pepper
1 tbsp nut oil
1 tbsp extra-virgin olive oil
2 tbsp Yarra Valley salmon caviar

Method

For barramundi:
Pre-heat non-stick fry pan, swirl in olive oil. Season barramundi lightly on both sides and place in pan skin side down and cook for six minutes, allowing 70% of the time on the first side to ensure a crisp skin is formed. Turn and allow to briefly kiss the heat on the other side. Add a few knobs of butter to pan, the thyme sprigs then squeeze in the ½ lemon, tilt pan and baste with buttery juices. Serve immediately with the zucchini, candied almonds and sour cream.

Zucchini and candied almonds:
Preheat oven to 190°C. Combine first six ingredients. Spread on a baking sheet; roast for eight minutes until light brown then set aside to cool and crisp up. Toss zucchini pieces in olive oil, season lightly, then barbecue for two minutes on each side. Remove to a bowl and cool a little. Add almonds, onion, herbs and dress generously with Yarra Valley salmon caviar dressing.

To make dressing:
Combine vinegar, lemon juice and seasoning. Whisk to dissolve then add oils and caviar.

Tips:
• Substitute pumpkin for the zucchini and pistachio for the almonds
• Dress the salad  10 minutes prior to being served to allow the flavours to develop
• The candied nuts will not appear to be crisp when they come out of the oven; as they cool they will develop a candied exterior
• A good selection of soft herbs will make the salad fragrant – it is not essential to use the ones listed, they can be substituted for what is available