Brown Butter-Poached Barramundi with Celeriac Purée & Caper Crumbs

Cook time:
Serves 2 Ingredients: 3/4 cup - butter, 1 - shallot , finely chopped, 1 - bay leaf, 4 - peppercorns, 2 - skinless baramundi fillets, cut from the thick end, about 4-5½ oz each, Lacinato kale, or spinach, to serve, 1 1/2 tablespoons - butter , 2 cups - celeriac, peeled and cut into bite-sized pieces, 1 cup - milk, 1/4 cup plus 1 tablespoon - heavy cream, 1 1/2 tablespoons - butter, 4 tablespoons - fresh breadcrumbs, 1 heaping teaspoon - capers, roughly chopped, 1 tablespoon - roughly chopped parsley,
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Entertaining

Brown Butter-Poached Barramundi
with Celeriac Purée & Caper Crumbs

  • 25m prep
  • 40m cook
  • Serves 2
  • RECIPE CREATED BY
    Team Australis

  • Pairs with White Wine

  • Perfect for Weekend

  • Perfect for Friends

Ingredients

¾ cup butter
1 shallot
finely chopped
1 bay leaf
4 peppercorn
2 x The Better Fish® Barramundi Skinless Fillets
cut from the thick end
cavolo nero cabbage
or spinach, to serve
1.5 tablespoons butter
2 cups celeriac
peeled and cut into bite-sized pieces
1 cup milk
¼ cup heavy whipping cream
1.5 tablespoons butter
4 tablespoons breadcrumbs
1 heaping teaspoon caper
roughly chopped
1 tablespoon parsley
roughly chopped
Servings

Nutrition per serving

Calories 1121.52kcal 56%
Fat 92.5 132%
Carbs 33.64 13%
Sugars 11.38 13%
Protein 42.7 85%
Sodium 454.89mg 23%
Fiber 4.13 15%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 1121.52kcal 56%
Fat 92.5 132%
Saturated Fat 56.9 285%
Trans Fat 0.37 37%
Monounsaturated Fat 25.42 2542%
Polyunsaturated Fat 3.91 391%
Carbs 33.64 13%
Fiber 4.13 15%
Sugars 11.38 13%
Protein 42.7 85%
Cholesterol 331.94mg 111%
Sodium 454.89mg 23%
Calcium 311.66mg 39%
Magnesium 61.41mg 16%

% Daily Value*

Potassium 1355.01mg 39%
Iron 2.22mg 16%
Zinc 1.47mg 15%
Phosphorus 377.2mg 54%
Vitamin A 914.7mkg 114%
Thiamin B1 0.3mg 27%
Riboflavin B2 0.42mg 30%
Niacin B3 2.25mg 14%
Vitamin B6 0.41mg 29%
Folic Acid B9 47.28mkg 24%
Vitamin B12 0.92mkg 37%
Vitamin C 16.49mg 21%
Vitamin D 17.15mkg 343%
Vitamin E 3.1mg 26%
Vitamin K 104.67mkg 140%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

High
Medium
Low
3.3 /10

Health score

Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:

Nutrients with positive impact

Fiber 4.13   15% DV
Protein 42.7   85% DV
Calcium 311.66mg   39% DV
Magnesium 61.41mg   16% DV
Potassium 1355.01mg   39% DV
Iron 2.22mg   16% DV
Vitamin A 914.7mkg   114% DV
Vitamin C 16.49mg   21% DV

Nutrients with negative impact

Saturated Fat 56.9   285% DV
Trans Fat 0.37   37% DV
Carbs 33.64   13% DV
Sugars 11.38   13% DV
Cholesterol 331.94mg   111% DV
Sodium 454.89mg   23% DV

Surprise that special someone with tastes and textures well outside of ordinary. A few simple steps result in this divinely-scented dish: Brown Butter-Poached Barramundi with Celeriac Purée & Caper Crumbs, certain to impress your guest. Adapted from BBCGoodFood.com. Food styling & photography by Jenny Huang of Hello My Dumpling.

Instructions

Step 1
To make the purée, melt 1 1/2 tablespoons butter in a saucepan, add the celeriac, and cook over a medium-high heat until starting to brown a little, about 5 mins. Pour over the milk and cream, and season well—the celeriac should be just covered, so add more milk if needed. Bring to a simmer, cover and cook for 15 mins or until tender. Drain, reserving the cooking liquid, and transfer to a food processor. Blend until smooth, then sieve into a clean saucepan, pushing the celeriac through with the back of a spoon or spatula. Add a little of the cooking liquid to loosen the purée if needed, and taste for seasoning.
Step 2
To make the crumbs, heat 1 1/2 tablespoons of butter in a frying pan, add the breadcrumbs and cook, stirring, until golden brown. Throw in the capers and cook for 30 seconds more. Tip into a bowl and leave to cool a little, then stir in the parsley.
Step 3
Heat oven to 300 degrees F. Gently melt the butter in a small ovenproof saucepan or frying pan, big enough for the fish fillets to fit snugly. Once melted, add the shallot, bay leaf and peppercorns. Keep heating until the butter turns a light brown color and smells nutty. Leave to cool a little. Gently lower the barramundi fillets into the warm butter, basting any exposed fish, and transfer to the oven. Cook for 3-4 mins, depending on the thickness of the fish, then turn the fillets over and cook for a further 3-4 mins or until just opaque and feeling firm.
Step 4
While the fish cooks, reheat the purée and steam the greens. To serve, spoon the purée into the center of each plate; use the back of the spoon to spread out slightly into a circle. Top with the greens, then carefully place the fish on top. Drizzle with a little of the poaching butter and scatter with the crumbs.
Suggested sides
  • Mashed
    Cauliflower
  • Roasted
    Carrots
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Ingredients

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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