Pan-fried barramundi meets its match with Grenobloise sauce, then served with creamy colcannon.
Grenobloise is a classic French sauce for fish hailing from Grenoble in southeastern France. Traditonally the fish is dusted in flour then finished in the pan with a simple brown butter, caper and parsley sauce, arrested with lemon juice or chopped lemon segments. In this gluten-free barramundi recipe we omit the flour.
Ingredients
Colcannon
Method
1.
For colcannon, cook potato in a saucepan of boiling, salted water (15-20 minutes) or until tender; drain. Return pan to heat with cream and butter and cook until heated, then quickly pass hot potato through a ricer into the pan (see note). Add spinach and spring onion to pan, stir over low heat until just wilted. Season to taste and keep warm.
2.
Meanwhile, heat oil in a large frying pan over high heat. Season fish all over with sea salt and cook, skin-side down first, pressing fillets until beginning to brown (2-3 minutes). Turn fillets over, add butter and capers, cook until butter browns (4-5 minutes). Add lemon juice and once sizzling, remove pan from heat and rest barramundi, spooning over brown butter occasionally, for 5 minutes.
3.
To serve, divide colcannon between plates, top with barramundi and spoon over brown butter sauce. Top with mico parsley and red-vein sorrel.
Note: Potato ricers are available from kitchenware shops. Alternatively, you can mash the potato with a hand masher.
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