confit barramundi with tarragon gremolata, pumpkin & caviar

Confit Barramundi

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.

Pumpkin Purée

1. Sauté the pumpkin and red onion in a pan, add sumac, sugar and seasoning and cook for two more minutes.

2. Add white wine and water, cover, and reduce by two thirds on a low heat.

3. When pumpkin is soft and cooked, place in a blender and mix with cream and olive oil. Taste to check on seasoning.

Tarragon Gremolata

1. In the meantime, add all the ingredients for the gremolata in a separate blender and mix well. Check for seasoning and adjust if necessary.

To Serve

1. Quickly blister some sugar snap peas in a pan with olive oil and salt.

2. Place the pumpkin purée on a warm plate.

3. Take barramundi out of the oil and sit on paper towel quickly, then place on purée.

4. Garnish with gremolata, caviar, sugar snap peas and micro herbs.