Grilled Barramundi with Farro Piccola-Fava Bean Salad & Smoked Date Puree

Serves: 4

Prep Time: 50

Cook Time: 10

Ingredients

4 Barramundi Filets, 6-7 ounces each

Smoked Date Puree

1lb Medjool Dates, pitted
1 1/4 cups Hot Chicken Stock
1 Tablespoon Kosher Salt

Farro Piccola-Fava Bean Salad

2 cup Anson Mills Farro Piccola, cooked
2 cups Fava Beans, Blanched and Peeled
1 cup Pickled Ramps
1/2 cup Marcona almonds, smashed or ground
1 cup cheddar cauliflower or romanesco, cooked, and cut small
1 teaspon de Arbol Chile, toasted and finely chopped
1 cup Extra Virgin Olive Oil

Pickled Ramps

2 cups Ramps, cleanend, trimmed of all green and cut in 1/4”
1 cup Red wine vinegar
1 cup Water
1 cup Sugar
1 Star Anise
1 Tablespoon Fennel

Preparation

For the date puree:
Smoke the dates for 20 minutes with applewood chips, place dates in a blender, cover with the hot chicken stock, and salt and puree until smooth. Keep Warm

For the salad:
Combine all the above in a bowl and Salt and Pepper to taste. It is best served at room temperature.

For the pickled ramps:

Place spices in a sachet of cheesecloth, and tie off with a string.
Bring vinegar, water, sugar, and spices to a boil, add the sliced ramps, continue to cook for 45 seconds, pull off of heat and reserve for a least 24 hours. (Can be done ahead of time)

For the barramundi:
Season with salt and brush with olive oil, grill until done.

To plate, place the date puree on plate, top with Barramundi, and place the Farro-Fava Salad on the side of the fish.

Notes:

Chef Brandon McGlamery is a Florida native who grew up on the ocean. He worked in noted kitchens at Stars, Chez Panisse, French Laundry, Fifth Floor and Delfina. He also worked overseas with Guy Savoy and Gordon Ramsay. Brandon is recognized nationally for his dedication to serving sustainable seafood. We were honored to have Chef Brandon present this recipe using our Barramundi at the 2010 Cooking for Solutions Gala.

Recipe Source:

Created by Chef Brandon McGlamery
Luma on Park, Winter Park, FL