Chef Inspired
Poached Barramundi in
Aromatic Court Bouillon
- 15m prep
- 45m cook
- Serves 1
Poached Barramundi in
-
RECIPE CREATED BY
Rob Harbison -
Pairs with White Wine
-
Perfect for Treat Yourself
-
Perfect for Solo or Several
Ingredients
5
cups
water
1
cup
dry white wine
2
celery stalk
1
leek
white part only
white part only
1
onion
small
small
2
stems
lemongrass
1
bay leaf
6
peppercorn
2
teaspoons
sea salt
3
stems
parsley
1
7-9
The Better Fish® Barramundi Skinless Fillets
skin-on or skinless
skin-on or skinless
2
star anise
1
teaspoon
mustard seed
himalayan salt
to taste
to taste
coriander leaves
to taste
to taste
3
baby potato
mini, heirloom, or fingerling
mini, heirloom, or fingerling
2
yellow cherry tomatoes
roast in oven at 350 degrees f for 10 min
roast in oven at 350 degrees f for 10 min
2
teaspoons
butter
¼
cup
salsify
1
fresh lemon juice
juiced
juiced
Nutrition per serving
| Calories | 838.03kcal | 42% |
|---|---|---|
| Fat | 13.4 | 19% |
| Carbs | 63.65 | 24% |
| Sugars | 10.64 | 12% |
| Protein | 73.62 | 147% |
| Sodium | 4782.63mg | 239% |
| Fiber | 7.96 | 28% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Nutrition per serving
Amount per serving
| Calories | 838.03kcal | 42% |
|---|---|---|
| Fat | 13.4 | 19% |
| Saturated Fat | 6.58 | 33% |
| Monounsaturated Fat | 3.22 | 322% |
| Polyunsaturated Fat | 1.05 | 105% |
| Carbs | 63.65 | 24% |
| Fiber | 7.96 | 28% |
| Sugars | 10.64 | 12% |
| Protein | 73.62 | 147% |
| Cholesterol | 189.69mg | 63% |
| Sodium | 4782.63mg | 239% |
| Calcium | 365.38mg | 46% |
| Magnesium | 125.29mg | 33% |
| Potassium | 2233.82mg | 64% |
% Daily Value*
| Iron | 7.59mg | 54% |
|---|---|---|
| Zinc | 1.76mg | 18% |
| Phosphorus | 197.35mg | 28% |
| Vitamin A | 647.57mkg | 81% |
| Thiamin B1 | 0.23mg | 21% |
| Riboflavin B2 | 0.27mg | 19% |
| Niacin B3 | 1.98mg | 12% |
| Vitamin B6 | 0.59mg | 42% |
| Folic Acid B9 | 169.62mkg | 85% |
| Vitamin B12 | 0.02mkg | 1% |
| Vitamin C | 66.7mg | 83% |
| Vitamin D | 30.62mkg | 612% |
| Vitamin E | 1.59mg | 13% |
| Vitamin K | 121.38mkg | 162% |
* Percent Daily Values based on a 2,000 calorie diet.
Health score
High
Medium
Low
6.9
/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 7.96 | 28% DV |
| Protein 73.62 | 147% DV |
| Calcium 365.38mg | 46% DV |
| Magnesium 125.29mg | 33% DV |
| Potassium 2233.82mg | 64% DV |
| Iron 7.59mg | 54% DV |
| Vitamin A 647.57mkg | 81% DV |
| Vitamin C 66.7mg | 83% DV |
Nutrients with negative impact
| Saturated Fat 6.58 | 33% DV |
| Carbs 63.65 | 24% DV |
| Sugars 10.64 | 12% DV |
| Cholesterol 189.69mg | 63% DV |
| Sodium 4782.63mg | 239% DV |
Dazzle your senses with star anise, lemongrass, and leeks. Influenced by French flavors and time honored cooking methods, this delicate Poached Barramundi in Aromatic Court Bouillon can be scaled up in size for a group, or enjoyed as a treat for one or two. The best part? It’s ready in under an hour! Recipe courtesy of Rob Harbison, Food Fanatics Chef for US Foods Metro New York.
Instructions
Step 1
To prepare the court bouillon, place the cold water and white wine in a medium pot. Rough chop approx ¼ inch dice the celery, leek and onion, then add them to the liquid.
Step 2
Bruise one lemongrass stem, add the bay leaf, peppercorns and salt and parsley and bring to a simmer.
Step 3
Once the liquid comes to a simmer, turn to low and let steep for 15 minutes.
Step 4
Strain liquid and use this as the poaching liquid by adding additional aromatics like star anise, mustard seeds, Himalayan salt, an additional lemongrass stem and cilantro.
Step 5
Place the barramundi (skin-side down) in fish poacher with court bouillon and aromatics, slice heirloom potatoes ¼ inch let cook on simmer for 7-10 minutes, remove for plating — re-heat roasted yellow tomatoes in pan with a small amount of poaching liquid, and place over fish.
Step 6
For the salsify puree, peel and steam salsify until tender, puree, with salt pepper, butter and lemon juice.
Suggested sides
-
Broccolini
-
Walnut &
Feta Salad
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