Barramundi with braised fennel sauce
- 09.03.2017
- 572
Serve the pumpkin sauce as a dip with grissini or chargrilled flatbread.
Recipe «Barramundi with braised fennel sauce» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1L Massel chicken style liquid stock, 1 lemon, juiced, 2 cloves garlic, bruised, 80g butter, roughly chopped, 4 bulbs baby fennel, trimmed, cut into wedges, fronds reserved , 2 tbsp olive oil, 4 x 200g pieces barramundi fillet, skin scored, 40g rocket , Roasted flaked almonds , to serve, 400g butternut or jap pumpkin, peeled, seeded, roughly chopped, 80ml olive oil, 2 tsp cumin, 1 tsp sweet paprika, 3 cloves garlic.
Ingredients:
- 1L Massel chicken style liquid stock
- 1 lemon, juiced
- 2 cloves garlic, bruised
- 80g butter, roughly chopped
- 4 bulbs baby fennel, trimmed, cut into wedges, fronds reserved
- 2 tbsp olive oil
- 4 x 200g pieces barramundi fillet, skin scored
- 40g rocket
- Roasted flaked almonds , to serve
- 400g butternut or jap pumpkin, peeled, seeded, roughly chopped
- 80ml olive oil
- 2 tsp cumin
- 1 tsp sweet paprika
- 3 cloves garlic
Instructions
- Preheat oven to 200°C. To roast pumpkin for sauce, combine pumpkin, oil, cumin and paprika in a roasting pan, season with salt and pepper, then toss to combine. Cover loosely with foil and roast for 20 minutes or until tender.
- Meanwhile, to braise fennel, place stock, lemon juice, garlic and butter in a large saucepan and bring to the boil over high heat. Add fennel, reduce heat to medium, then simmer for 15 minutes or until fennel is tender.
- Transfer pumpkin and garlic to a food processor and process until smooth. Cool. Makes 1 3/4 cups.
- To cook fish, heat oil in a large, heavy-based frying pan over medium–high heat. Add fish, skin-side down, and cook for 3 minutes or until skin is golden. Turn over and cook for a further 3 1/2 minutes or until fish is just cooked. Turn off heat and rest fish in pan for 5 minutes.
- Divide fennel among bowls and spoon over braising liquid. Top with fish and rocket, then scatter with flaked almonds and reserved fennel fronds. Dollop with pumpkin sauce to serve.