confit barramundi with tarragon gremolata, pumpkin & caviar

The olive oil makes the fish really tender and adds to its flavour. With great ingredients like these you don’t need to do much – the ingredients really do the talking.

Author

Markus Werner

Servings

6

Ingredients

• 6 150g Humpty Doo Barramundi fillets
• Sprig of rosemary
• Zest of 1 lemon
• Mount Zero Organic Extra Virgin Olive Oil
• Mount Zero Pink Lake Salt, to taste
• Freshly cracked black pepper, to taste
• 300g pumpkin, peeled and cubed
• ¼ red onion, diced
• 1 tsp sumac
• 10ml white wine
• 5ml Mount Zero Organic Extra Virgin Olive Oil
• 20ml double cream
• 200ml water
• 1tsp brown sugar
• Freshly cracked black pepper, to taste
• Small bunch of tarragon
• Small bunch of parsley
• 15g good quality anchovies
• 10g aged Parmigiano-Reggiano, grated
• 70ml Mount Zero Organic Extra Virgin Olive Oil
• Zest and juice of ½ a lemon
• 2 garlic cloves
• Mount Zero Pink Lake Salt, to taste
• Pepper (to taste)
• Spoonful of Yarra Valley salmon caviar
• Micro herbs
• 12 sugar snap peas

Directions

1. Preheat the oven to 90 degrees Celsius.
2. Wash and dry the barramundi on paper towel, season both sides. Grill skin down in hot pan with a little oil until skin is crisp.
3. Place in oven dish and fill with the olive oil until two thirds of the fish is covered.
4. Place in oven for 15 mins, then check for doneness. Depending on the thickness of fish, this step could take a little longer.
5. Sauté the pumpkin and red onion in a pan, add sumac, sugar and seasoning and cook for two more minutes.
6. Add white wine and water, cover, and reduce by two thirds on a low heat.
7. When pumpkin is soft and cooked, place in a blender and mix with cream and olive oil. Taste to check on seasoning.
8. In the meantime, add all the ingredients for the gremolata in a separate blender and mix well. Check for seasoning and adjust if necessary.
9. Quickly blister some sugar snap peas in a pan with olive oil and salt.
10. Place the pumpkin purée on a warm plate.
11. Take barramundi out of the oil and sit on paper towel quickly, then place on purée.
12. Garnish with gremolata, caviar, sugar snap peas and micro herbs.