6 barramundi fillets (150-175g
each) skin on
2 tablespoon olive oil
salt and freshly ground black pepper
Nicoise Potatoes
600g new potatoes (preferable jersey royal)
75g black olives, pitted and roughly chopped
1 tsp capers roughly chopped
6 anchovy fillets, roughly chopped
2 plum or vine ripened tomato, finely diced
1 tablespoon tarragon leaves
1 tablespoon chives, finely chopped
1 tablespoon basil leaves, shredded
1 spring onion, finely chopped
3 tablespoon extra virgin olive oil
juice of 1/2 a lime
salt and freshly ground pepper
Sauce
1 plum or vine ripened tomato, finely diced
50g black olives, pitted and roughly chopped
1 garlic clove, crushed
1 spring onion, finely chopped
1 tablespoon basil leaves, shredded
1 tablespoon pine nuts
3 tablespoon extra virgin olive oil
2 tsp balsamic vinegar
To Serve
1/4 tomato, diced
6 basil leaves
100g rocket leaves |
Potatoes: Bring a saucepan of
water to the boil and add the potatoes. Cook the potatoes for
12-15 minutes (dependent on their size) until they are tender (a
small knife should go through the centre of a potato easily).
Remove the potatoes from the heat and drain the water from the
pan.
Crushed the potatoes roughly with the back of a fork until you
have a rough mash. Add all the remaining ingredients and
distribute them through out the potatoes with the fork. Season
with the salt and pepper to taste. Set the potatoes aside until
ready to serve.Sauce:
Combine all the sauce ingredients together in a bowl and set
aside until ready to serve.
Barramundi: Place a little
olive oil in a large frying pan so that it has an even but thin
coating of oil. Place the pan over a moderate-high heat. Slice
the barramundi fillets in half and season them with a little
salt and pepper. Place the fillets skin side down in the hot oil
and reduce the heat slightly. Cook the fillets for 3 minutes on
the skin side and 2 minutes on the flesh side (the skin should
be slightly crisp and the edges golden brown). Remove the fish
from the heat and serve or keep warm until ready to serve.
To Serve: Use an egg ring
poacher or round pastry cutter placed in the centre of each
plate to shape the salad (optional). Place a little rocket in
the ring or pastry cutter or just place a small handful on the
centre of each plate. Then fill the rest of the rings or pastry
cutter with the potatoes nicoise so that it is tightly packed or
simply distribute the potatoes on the rocket evenly. Remove the
rings from the plate (if using) and place two half fillets on
each serving of potato so that one slice is on top of the other.
Garnish the fish with a little diced tomato and a basil leaf.
Spoon the sauce around each plate. Serve
|
