Poached Barramundi in Aromatic Court Bouillon

Cook time:
Serves 1 Ingredients: 5 cups - water, 1 cup - dry white wine, 2 - celery stalks, 1 - leek (white part only), 1 - small onion, 2 - lemongrass stems, 1 - bay leaf, 6 - whole peppercorns, 2 teaspoons - sea salt, 3-4 - parsley stems, 1 - 7-9 oz barramundi fillet, skin-on or skinless, 2 - star anise, 1 teaspoon - mustard seed, Himalayan sea salt to taste, Fresh cilantro leaves to taste, 3 - mini heirloom or fingerling potatoes, 2 - mini yellow tomatoes (roast in oven at 350 degrees F for 10 min), 2 teaspoons - butter, 1/4 cup - salsify, 1 - lemon, juiced,
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Poached Barramundi in
Aromatic Court Bouillon

  • 15m prep
  • 45m cook
  • Serves 1
  • 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
1 onion
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
2 star anise
1 teaspoon mustard seed
himalayan salt
to taste
coriander leaves
to taste
3 baby potato
mini, heirloom, or fingerling
2 yellow cherry tomatoes
roast in oven at 350 degrees f for 10 min
2 teaspoons butter
¼ cup salsify
1 fresh lemon juice
juiced
Servings

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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Ingredients

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