Chefs' Recipes

Pistou-crusted barramundi with pommes de terre à la Sarladaise

Australian Gourmet Traveller fare exchange recipe for pistou-crusted barramundi with pommes de terre a la Sarladaise by Libertine restaurant in Melbourne.
Pistou-crusted barramundi with pommes de terre à la Sarladaise

Pistou-crusted barramundi with pommes de terre à la Sarladaise

Amanda McLauchlan
4
35M
40M
1H 15M

“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.

You’ll need to begin this recipe a day ahead.

Ingredients

Pommes de terre à la Sarladaise
Dill sauce
Pistou-crusted barramundi

Method

Main

1.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.
2.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.
3.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).
4.Meanwhile, heat wine and 20gm butter in a saucepan over medium heat, add vongole, stir until open (3-5 minutes), keep warm.
5.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.

Notes

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