grilled barramundi with black barley, fennel & green pea salad
4
Ingredients
1 cup Mount Zero Black Barley
- 4 cups water
Mount Zero Pink Lake Salt, to taste
1 cup cooked Mount Zero Black Barley (as above)
- ½ cup toasted pine nuts
- 1 cup cooked green peas
½ fennel bulb, trimmed and sliced thin on a mandolin
4 radishes, sliced thin
- 1 cup flat leaf parsley, torn
- ½ cup mint leaves, torn
½ cup Mount Zero Frantoio Extra Virgin Olive Oil
1 lemon
30ml white wine vinegar
- 15g Dijon mustard
- 1 garlic clove, crushed
- 1 tsp fine sugar
- 1 tbsp parsley, chopped
- salt and pepper to taste
4 portions skin-on barramundi fillets, skin scored with a knife
- 4 lemon halves
30ml Mount Zero Frantoio Extra Virgin Olive Oil
Mount Zero Pink Lake Salt, to taste
Directions
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Rinse the barley with cold water. Place into a saucepan, add 4 cups of water and half a teaspoon of salt.
- Bring to a boil, cover with a lid and gently boil for 45 minutes or until tender to the bite. Add more water if required. Drain and set aside.
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Whisk together all the ingredients except for the oil and parsley. Whisk as you trickle in the olive oil, then stir in the parsley.
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Lightly fold all the salad ingredients together in a bowl and dress the salad generously.
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- Place the oil into a medium heated frypan, season the barramundi and place skin side down along with the lemon halves. Crisp up the barramundi skin slowly, so it doesn’t burn before its golden brown. Turn over and cook for 1 minute or until just cooked. Keep the lemons in until well charred.
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Present the barramundi with the dressed salad and charred lemon halves.