Lighten up your summer styled lunches with barramundi and a lovely avocado and verjuice sauce. This barramundi dish is easy to prepare but has enough wow to be enjoyed by your guests and allow the wonderful flavours of Campbells Trebbiano to sing.
- 4 x 200g pieces of skin on farmed Australian Barramundi that have been scored
- 500 grams kipfler potatoes washed but not peeled.
- 2 Large zucchinis
- 100mls white wine vinegar
- 50 grams sugar
- 100mls boiling water
- 1 avocado
- ½ cup parsley leaves
- 2 minced garlic cloves
- 1 cup yogurt
- Juice and zest of 1 lime
- 1 cup verjuice
- Salt and pepper
Method:
-Preheat over to 200 C
-Take a medium saucepan and add the kipfler potatoes cover fully with cold water, bring to boil over high heat.
-Cook the potatoes until a knife can slide through them, then remove and cool then cut in half.
-Take a medium metal bowl add olive oil, salt and pepper, paprika and cut in half potatoes to it and toss. Transfer onto a grease lined oven tray and roast potatoes until crispy.
-Next pickle the zucchini by mixing sugar and white vinegar in a medium metal bowl and adding boiling water and stirring until sugar dissolved. Then slice zucchinis length ways into strips on a mandolin or with a knife and toss into pickle liquid and set aside until ready to serve
-For the cream sauce, add the avocado, yogurt, verjuice, parsley, garlic, lime juice and zest to a blending jug and blend until smooth. Adjust the consistency with water until a smooth creamy sauce. Season to taste and set aside at room temperature.
-To finish, heat a large non-stick fry pan over a high heat until smoking and add 2 tablespoons of cooking oil. Season fish skin and add to pan moving the fish piece as you place it down to ensure skin doesn’t stick to the pan.
-Cook for 4 to 6 minutes until skin has a crispy golden texture and separates away from the pan, adjusting heat as necessary.
-Turn the fish and continue cooking the other side for a further 2 minutes. Then transfer to a plate to rest.
-To serve, place a pile of zucchini on one side of a large plate, add a bed of crispy potatoes and place fish on top. Pour the cream sauce around plate and garnish with olive oil, sea salt flakes and lemon.
-Serve with a chilled Campbells Trebbiano.
