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Pistou-crusted barramundi with pommes de terre à la Sarladaise
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“While dining at Melbourne’s Libertine I enjoyed the barramundi with pistou crust. Would you publish the recipe so I can make it at home?”
James Eliott, Healesville, Vic
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Pistou-crusted barramundi with pommes de terre à la Sarladaise
Serves
4
Cooking Time
Prep time 35 mins, cook 40 mins (plus cooling)
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120 ml
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dry white wine
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45 gm
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butter, coarsely chopped
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500 gm
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vongole, soaked overnight in water, drained
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1
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garlic clove, crushed
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1 bunch
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silverbeet leaves, coarsely chopped
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| Pommes de terre à la Sarladaise |
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800 gm
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kipfler potatoes, scrubbed
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220 gm
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duck fat
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| Dill sauce |
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60 ml
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Pernod
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3
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golden shallots, thinly sliced
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150 ml
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dry white wine
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200 ml
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pouring cream
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1½ cups
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(loosely packed) dill sprigs, coarsely chopped
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| Pistou-crusted barramundi |
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1½ cups each
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(firmly packed) flat-leaf parsley and basil leaves
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220 gm
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walnut halves
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2
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garlic cloves, finely chopped
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100 ml
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extra-virgin olive oil
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4
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barramundi fillets (180gm each), skin on and bones removed
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1
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For pommes Sarladaise, place potatoes in a large saucepan of cold salted water, bring to the boil over medium-high heat, cook until just tender (10-15 minutes). Drain, cool, cut into 5mm-thick rounds. Heat duck fat in a separate large deep-sided frying pan over high heat until shimmering, cook potatoes in batches, turning often until golden (3-5 minutes), drain on absorbent paper, season, keep warm.
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2
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Preheat oven to 200C. For dill sauce, cook Pernod, shallots and wine in a small saucepan over medium-high heat until reduced to 60ml (5-7 minutes). Add cream, reduce by half (5-7 minutes), add dill, process in a blender until smooth, season, keep warm.
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3
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For pistou-crusted barramundi, process herbs, walnuts and garlic in a food processor to a coarse paste. With motor running, add olive oil in a thin steady stream until emulsified. Season to taste, thickly spread on skin-side of barramundi (you may have a little remaining), then roast on a baking-paper-lined oven tray until just cooked through (6-8 minutes).
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4
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Meanwhile, heat wine and 20gm butter in a saucepan over medium heat, add vongole, stir until open (3-5 minutes), keep warm.
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5
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Heat remaining butter in a frying pan over medium-high heat until foaming, add garlic, stir for 1 minute, then add silverbeet, stir until just wilted (1-2 minutes). Season, divide among plates, top with potato, vongole and barramundi, spoon over dill sauce and serve.
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This recipe is from the July 2009 issue of Australian Gourmet Traveller.
RECIPE Libertine restaurant, Melbourne
PHOTOGRAPHY Amanda McLauchlan
STYLING Mia Asker
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