ROASTED BARRAMUNDI

AND PRAWNS WITH FENNEL BROTH AND PRAWN OIL

1
serves
1 m
PREP TIME
1 m
COOK TIME
1
INGREDIENTS

INGREDIENTS

  • 8 Seacrest Skin On Barramundi Portions (135080)
  • 40ml Alfina’s Pure Olive Oil Spray oil (59059)
  • Cornish Natural Sea Salt Flakes, to taste (164146)
  • Micro herbs, chopped

Prawn and Fennel Broth

  • 16 Raw Whole Australian King Prawns U/10 (29075)
  • 2 Baby Fennel Bulbs
  • 500ml fish stock
  • 1 egg
  • 50ml lemon juice
  • 1 lemon, zest
  • Cornish Natural Sea Salt Flakes, to taste (164146)
  • Caterers’ Choice Cracked Black Pepper, to taste (55769)

Prawn Oil

  • Reserved prawn shells and heads
  • 300ml rice bran oi

METHOD

1.

Peel the Australian King Prawns, retaining the shells and heads for the oil. Insert a bamboo skewer into the prawn tail flesh just under the vein, then pull upwards to remove the vein. Trim the fennel then cut into quarters and place into a pot with the prawns and fish stock. Bring to the boil, turn off then allow to sit for 10 minutes until prawns and fennel are cooked through. Remove the fennel and prawns from the stock

2.

Whisk the eggs, lemon juice and zest together in a bowl, then slowly whisk a quarter of the hot stock into the eggs. Add egg mixture to the remaining stock, bring to the boil stirring constantly. Season to taste

3.

To create the prawn oil, cook the prawn heads and shells with 50ml of rice bran oil over a medium heat until they turn a red colour. Add the remaining oil then cook over a low heat for 20 minutes. Strain through a coffee filter

4.

Meanwhile score the Seacrest Skin On Barramundi skin into 5mm strips being careful not to cut into the flesh. Brush the underside of barramundi with Alfina’s Pure Olive Oil, then sprinkle with fennel tips. Place onto a tray skin side up and coat skin with spray oil, then sprinkle with Cornish Natural Sea Salt Flakes. Grill barramundi under a salamander until core temperature reaches 70°C and skin is crisp

5.

To serve, place the fennel and prawns to one side of the plate and pour over the broth. Then lay barramundi in the centre of the plate on top of the fennel and prawns. Garnish with micro herbs and prawn oil

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