Travel to the Maldives with this delicious crispy skin barramundi with king prawns and sauce gribiche.
Ingredients (serves 2)
- 2 fresh Barramundi fillets (approx. 120/150g)
- 6 cooked king prawns
- 4 Sunny Queen Free Range Hard Boiled Eggs - chopped
- ½ cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon wholegrain mustard
- 7 chopped cornichons
- 1 ½ tablespoons drained baby capers
- Good pinch of sea salt flakes & freshly ground pepper
- 2 tablespoons chopped fresh herbs– continental parsley, tarragon, and dill
- Vegetable oil for cooking
- Lemon to serve
Method
- Pat Barramundi fillets with a paper towel until very dry. Season flesh side with salt and pepper and sit at room temperature skin side down on a paper towel
- In a frypan heat 2-3 tablespoons of vegetable oil to high
- Add in Barramundi fillets, skin side down
- Using a spatula, press down on each fillet for 10 seconds so the whole skin is pushed flat against the pan
- Turn the heat down to low/medium
- Cook for 5-6 minutes, then flip it over and cook for 1-2 more minutes until cooked through
- Season the crispy skin with extra salt flakes
- Sauce Whisk oil, vinegar, and mustard together until well combined
- Add cornichons, capers and seasoning to taste
- Just before serving, add herbs and quartered boiled egg – mixing carefully
- To Serve Put a good spoonful of sauce on the plate and spread around Place the barramundi skin side up on top and arrange the peeled prawns around Spoon over some more sauce, garnish with fresh herbs and lemon wedges Serve with a crispy salad and crusty bread to soak up the sauce!
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