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Barramundi with braised oxtail
“I enjoy doing variations of surf ‘n’ turf, a lot of people don’t really like it, but I think it works. The earthiness of the barramundi suits something stronger like the richness of the braised oxtail.” — Warren Turnbull
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Barramundi with braised oxtail
Serves
4
Cooking Time
Prep time 30 mins, cook 3 hrs
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1½
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litres (6 cups) veal stock
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4
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barramundi fillets (160gm each)
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1 tbsp
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olive oil
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20 gm
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butter
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1
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small garlic clove, finely chopped
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1
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thyme sprig
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To serve:
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coarsely torn flat-leaf parsley
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| Braised oxtail |
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30 ml
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vegetable oil
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1 kg
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oxtail pieces
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1
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onion, coarsely chopped
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1
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carrot, coarsely chopped
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1
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celery stalk, coarsely chopped
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3
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garlic cloves
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2
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thyme sprigs, leaves picked
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4
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fresh bay leaves
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200 ml
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tawny Port
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6
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white peppercorns
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1
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star anise
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1
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Bring veal stock to the boil in a large saucepan, then simmer over medium heat until reduced to 500ml (18-20 minutes).
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2
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For braised oxtail, preheat oven to 130C. Heat oil in a large frying pan, season oxtail, add to pan and cook over medium heat until fat renders and meat is golden brown (7-8 minutes), then transfer to a casserole. In the same frying pan, add vegetables and garlic and cook over medium heat until caramelised (5-6 minutes), then add to casserole. Add reduced veal stock, port and spices to casserole and bake, covered, until meat falls from the bone (1½-2 hours).
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3
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Remove oxtail, cool, then pick meat from bones (discard bones) and set aside. Strain cooking liquid through a fine sieve into a medium saucepan, cool, skim fat from surface and cook over medium heat until reduced to 500ml and sauce is sticky (7-8 minutes). Add oxtail, season to taste and keep warm.
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4
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Increase oven to 200C. Season barramundi to taste. Heat oil in a large oven-proof frying pan, add barramundi fillets skin-side down and cook over medium heat until skin is golden brown and crisp (4-5 minutes), transfer pan to oven and cook until just cooked through (6-7 minutes). Return to stove top, add butter, garlic and thyme, turn barramundi and cook over low heat, basting regularly with pan juices until skin is golden (2-3 minutes).
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5
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To serve, divide oxtail among bowls, top with a barramundi fillet, scatter over parsley and serve immediately with beetroot Lyonnaise.
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Drink Suggestion Medium-bodied cabernet or cabernet blend.
RECIPE Warren Turnbull
PHOTOGRAPHY William Meppem
STYLING Emma Knowles
DRINK SUGGESTION Sharon Timms
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