Online gift vouchers now available, great for a last minute Christmas gift! 

Online gift vouchers now available, great for a last minute Christmas gift! 

BARRAMUNDI DAY RECIPE

love.fish celebrates National Barramundi Day by supporting our Aussie Barramundi farmers

In keeping with our fresh and local approach to produce, we are proud to support our
Barramundi supplier Coral Coast by showcasing the indigenous Barramundi with this delicious
dish you can try at home.

CORAL COAST BARRAMUNDI FILLET with W.A SCAMPI, TUSCAN KALE and SHELLFISH EDUCTION

PREPARATION TIME: 2-3 HOURS
COOKING TIME: 10 MINUTES

INGREDIENTS

4 x 200g fillet Australian barramundi
1 x bunch tuscan kale
4 x whole Australian scampi

SHELLFISH REDUCTION

2 tbsp of oil
1 tbsp of butter
1kg of raw prawn shells, lobster shells, crab shells or bug shells (or a mix)
1 onion, diced
1/2 fennel, diced
1 celery stick, diced
1 small carrot, diced
1 clove garlic
2 tbsp of tomato purée
100ml of brandy or white wine
2 bay leaves
1 tsp coriander seeds
4 sprigs of fresh thyme
a few parsley stalks

micro red vein sorrel to garnish (optional)

LET’S GET STARTED

PREPARE THE SHELLFISH REDUCTION

Pre heat oven to 180c. Place raw shells in a roasting tray with butter and oil and place in the oven for 20 minutes or until caramelised.

In a deep saucepan or stock pot heat the oil and add the chopped vegetables and garlic. Cook for 10 minutes stirring continuously. Add the tomato puréeand cook for a further 2 mins.

Remove the roasted shells from the oven and transfer to the pot. Add brandy or wine to the roasting dish to deglaze and then add these juices to the pot.

Add water to the pot until all the shells are well covered. Bring to the boil and add the herbs and simmer gently for 2-3 hours, skimming off any scum that comes to the surface.

When ready, carefully pour pot contents into a fine strainer. You can now return stock to the pot to reduce further to concentrate the flavour and texture.

SEAR THE BARRAMUNDI

Pan fry the barramundi skin side down and place a fish weight (or heavy saucepan) on top, allowing skin to crisp, adding a lovely texture and crunch. Remove weight and continue to cook the fillet half way. Turn over the fish once and allow to cook through. Be careful not to overcook. Remove to rest.

COOK THE KALE

To prepare kale, rinse well and trim the thick end stems, keeping the leaves whole. Add a knob of butter, pinch of sea salt and the kale to a frying pan over a moderate heat until lightly cooked.

PREPARE THE SCAMPI

Take the whole scampi, turn to the underside. Using small scissors or a knife cut along the underside of the shell on either side exposing the meat, leaving the head intact. Place on a BBQ or chargrill shell side down, season and brush meat with olive oil. Meat should be translucent. Turn scampi briefly before serving.

ASSEMBLE

Lay kale leaves on plate and carefully position the cooked barramundi to the opposite side, crispy skin facing up.

Place whole scampi across Barramundi fillet.

To garnish, drizzle the shellfish reduction around plate and finish with red vein sorrel leaves.

Serve and enjoy!