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Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

Gourmet Traveller Signature Collection tableware by Robert Gordon

We’ve teamed up with pottery house Robert Gordon to create a range of tableware – introducing the Gourmet Traveller Signature Collection.

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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

Method

  • 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
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At A Glance

  • Serves 4 people

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