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Poached barramundi with macadamia


300g leeks (white part only), thinly sliced
40g butter
salt and freshly ground pepper
1 cup sweet sherry
1 cup chopped parsley
1 cup chopped chives
1 cup toasted macadamias, finely chopped
4 x 180g skinless barramundi fillets
4 finger limes


liquid from leek and sherry mixture
1 cup fish stock
5g lemon myrtle, ground
5g Parmesan cheese, grated
90g butter
4 finger limes
chives and dill to garnish

1. Sauté leek in the butter until soft and slightly brown. Season with salt and pepper to taste.
2. Add sherry and reduce slightly.
3. Cool, then mix with chopped herbs and macadamias.
4. Lay barramundi fillets out on a cutting board and cover with a double
layer of cling wrap.
5. Using a meat mallet, gently flatten each fillet until approximately 2 millimetres thick.
6. Spread the contents of one finger lime out on each fillet and season with salt and pepper.
7. Spread the leek, herb and macadamia mixture on top.
8. Place each fillet on a piece of cling wrap twice the size of fillet. Roll it up tightly to form a bonbon shape. Tie a knot tightly at each end.
9. Place in gently simmering water, poaching for 7–10 minutes, or until they are firm to touch. Once firm take out of the water and let rest.
10. Meanwhile, prepare the sauce by heating the leek and sherry liquid along with the fish stock over a medium–high heat and slightly reduce.
11. Add lemon myrtle, Parmesan and butter. Season with salt and pepper. Do not allow to boil.
12. Add the contents of remaining finger limes to sauce just prior to serving.
13. To serve, remove the barramundi fillets from the cling film, cut in half, and place on a plate. Pour over the sauce and garnish fish with dill and chives.

Recipe supplied by finger lime growers, Wild Fingerlime

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