Barramundi Roulade with Mache Salad and Citrus Vinaigrette

Serves: 4

Prep Time: 35

Cook Time: 10

Ingredients

2 5oz filets barramundi, skinned and deboned
8 oz arugula
2 oz ricotta salata, grated
8 oz Mache
8 oz baby radish sprouts
1 oz fresh squeezed orange juice
1 oz fresh squeezed lime juice
1 clove garlic minced
6 oz grape seed oil
Salt and pepper to taste

Preparation

For the vinaigrette:

Mix the orange juice, lime juice and garlic and allow to macerate for 30 minutes.
Mix in the oil and season to taste.
Toss the Mache and radish sprouts and add just enough vinaigrette to coat.

For the fish:

Over a medium low heat wilt the arugula in a sauté pan, season to taste and allow to cool.
Gently pound the fish filet to an even thickness of about ¼ in thick.
Season the fish on both sides and lay on plastic wrap skin side up.
Sprinkle the fish with the cheese and evenly spread the arugula over the fish.
Gently roll the fish from side to side and tightly wrap in the plastic, tie the ends of the plastic with butchers twine.
Poach the roulade in simmering water for 10 minutes or until firm.
Remove from the water and chill for 2 hours to overnight.

To serve, slice the roulades in to ½ in slices. Divide the salad over 4 plates and shingle 3 slices of the roulade on top. Garnish with orange zest if desired.

Recipe Source:

Courtesy of Executive Chef Tim Ridge at the New England Aquarium