Name: Crisp barramundi with prawn salsa and vanilla-infused dressing
Yield: 4
Ingredients: 1 tbsp vegetable oil; 4 200gm barramundi fillets; ½ lemon, juice only; To serve: olive oil; To garnish: chervil sprigs; Prawn salsa; 8 medium green prawns; 150 gm sweet potato, peeled, boiled and refreshed in iced water, finely chopped; 1 small zucchini, finely chopped; 2 tomatoes, blanched, peeled, seeds removed and finely chopped; ¼ cup coarsely chopped dill (loosely packed); 100 ml olive oil infused with ½ vanilla bean (see note); 25 gm baby spinach

“I recently went on a weekend getaway to Bowral and stopped by Centennial Vineyards for a lovely long lunch. The barramundi with prawn salsa I had there was superb. Please ask chef Robin Murray to share the recipe.”

Molly Alexander, Faulconbridge, NSW

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.

Ingredients

1 tbsp vegetable oil

4 200gm barramundi fillets

½ lemon, juice only

To serve: olive oil

To garnish: chervil sprigs

Prawn salsa

8 medium green prawns

150 gm sweet potato, peeled, boiled and refreshed in iced water, finely chopped

1 small zucchini, finely chopped

2 tomatoes, blanched, peeled, seeds removed and finely chopped

¼ cup coarsely chopped dill (loosely packed)

100 ml olive oil infused with ½ vanilla bean (see note)

25 gm baby spinach

Method

Main

1.For prawn salsa, cook prawns in boiling salted water for 3 minutes or until cooked through, then refresh in iced water. Peel, remove veins and tails and coarsely chop. Combine prawns with sweet potato, zucchini, tomato, dill, olive oil and season to taste with sea salt and ground black pepper. Just before serving, add spinach and toss to combine.

2.Heat oil in a frying pan over medium heat and cook barramundi skin-side down for 3 minutes or until golden and crisp, turn and cook for another 3 minutes or until cooked to your liking. Season to taste with lemon juice, sea salt and freshly ground black pepper.

3.To serve, arrange prawn salsa on plates, top with barramundi, drizzle with olive oil and garnish with chervil.

Note To infuse olive oil, heat oil and vanilla bean in a saucepan over medium heat for 3-5 minutes or until oil starts to simmer, then remove from heat and cool.
Notes

Robin Murray

Styling by Emma Knowles