The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Pistou-crusted barramundi with pommes de terre à la Sarladaise

You'll need

120 ml dry white wine 45 gm butter, coarsely chopped 500 gm vongole, soaked overnight in water, drained 1 garlic clove, crushed 1 bunch silverbeet leaves, coarsely chopped   Pommes de terre à la Sarladaise 800 gm kipfler potatoes, scrubbed 220 gm duck fat   Dill sauce 60 ml Pernod 3 golden shallots, thinly sliced 150 ml dry white wine 200 ml pouring cream 1½ cups (loosely packed) dill sprigs, coarsely chopped   Pistou-crusted barramundi 1½ cups each (firmly packed) flat-leaf parsley and basil leaves 220 gm walnut halves 2 garlic cloves, finely chopped 100 ml extra-virgin olive oil 4 barramundi fillets (180gm each), skin on and bones removed


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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).
  • 04
  • Meanwhile, heat wine and 20gm butter in a saucepan over medium heat, add vongole, stir until open (3-5 minutes), keep warm.
  • 05
  • 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.
This recipe is from the July 2009 issue of Australian Gourmet Traveller.

"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

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.