Name: Pistou-crusted barramundi with pommes de terre à la Sarladaise
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 4
Ingredients: 120 ml dry white wine; 45 gm butter, coarsely chopped; 500 gm vongole, soaked overnight in water, drained; 1 garlic clove, crushed; 1 bunch silverbeet leaves, coarsely chopped; Pommes de terre à la Sarladaise; 800 gm kipfler potatoes, scrubbed; 220 gm duck fat; Dill sauce; 60 ml Pernod; 3 golden shallots, thinly sliced; 150 ml dry white wine; 200 ml pouring cream; 1½ cups (loosely packed) dill sprigs, coarsely chopped; Pistou-crusted barramundi; 1½ cups each (firmly packed) flat-leaf parsley and basil leaves; 220 gm walnut halves; 2 garlic cloves, finely chopped; 100 ml extra-virgin olive oil; 4 barramundi fillets (180gm each), skin on and bones removed

“While dining at Melbourne’s Libertine I enjoyed the barramundi with pistou crust. Would you publish the recipe so I can make it at home?”

James Eliott, Healesville, Vic

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You’ll need to begin this recipe a day ahead.

Ingredients

120 ml dry white wine

45 gm butter, coarsely chopped

500 gm vongole, soaked overnight in water, drained

1 garlic clove, crushed

1 bunch silverbeet leaves, coarsely chopped

Pommes de terre à la Sarladaise

800 gm kipfler potatoes, scrubbed

220 gm duck fat

Dill sauce

60 ml Pernod

3 golden shallots, thinly sliced

150 ml dry white wine

200 ml pouring cream

1½ cups (loosely packed) dill sprigs, coarsely chopped

Pistou-crusted barramundi

1½ cups each (firmly packed) flat-leaf parsley and basil leaves

220 gm walnut halves

2 garlic cloves, finely chopped

100 ml extra-virgin olive oil

4 barramundi fillets (180gm each), skin on and bones removed

Method

Main

1.For pommes Sarladaise, place potatoes in a large saucepan of cold salted water, bring to the boil over medium-high heat, cook until just tender (10-15 minutes). Drain, cool, cut into 5mm-thick rounds. Heat duck fat in a separate large deep-sided frying pan over high heat until shimmering, cook potatoes in batches, turning often until golden (3-5 minutes), drain on absorbent paper, season, keep warm.

2.Preheat oven to 200C. For dill sauce, cook Pernod, shallots and wine in a small saucepan over medium-high heat until reduced to 60ml (5-7 minutes). Add cream, reduce by half (5-7 minutes), add dill, process in a blender until smooth, season, keep warm.

3.For pistou-crusted barramundi, process herbs, walnuts and garlic in a food processor to a coarse paste. With motor running, add olive oil in a thin steady stream until emulsified. Season to taste, thickly spread on skin-side of barramundi (you may have a little remaining), then roast on a baking-paper-lined oven tray until just cooked through (6-8 minutes).

4.Meanwhile, heat wine and 20gm butter in a saucepan over medium heat, add vongole, stir until open (3-5 minutes), keep warm.

5.Heat remaining butter in a frying pan over medium-high heat until foaming, add garlic, stir for 1 minute, then add silverbeet, stir until just wilted (1-2 minutes). Season, divide among plates, top with potato, vongole and barramundi, spoon over dill sauce and serve.

This recipe is from the July 2009 issue of Australian Gourmet Traveller.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Mia Asker

Ingredients

Method

Main

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