2mini yellow tomatoes (roast in oven at 350 degrees F for 10 min)
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 Bouilloncan 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.
Step 1To 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 3Once the liquid comes to a simmer, turn to low and let steep for 15 minutes.
Step 4Strain 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 5Place 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.
Note: In case you’re unfamiliar, salsify is a root vegetable belonging to the dandelion family! Salsify is also known as “the oyster plant” because of its oystery taste when cooked. The root is similar in appearance to a long, thin parsnip, with creamy white flesh and a thick skin. In the same way as many root vegetables, salsify can be boiled, mashed or used in soups and stews. When shopping for produce at the farmers’ market or your grocer, choose salsify that is firm and smooth, preferably with the green tops still on. To prepare, scrub the salsify under cold running water, peel with a sharp knife and place in water with a little lemon juice.
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