recipe by Executive Chef Warrick Hilli, Kingston Heath Golf Club, Melbourne, Australia
Serves 4
Ingredients
Barramundi
Risotto
Morton Bay Bugs
Sweet Corn Purée
Garnish
Preparation
Barramundi
Clean the barramundi filet by removing any scales, trim any belly pieces and cut into 4 equal pieces, making vertical slits into the skin as shown in the picture. Cover and refrigerate.
Cook the barramundi skin-side down on a grill or pan for 5-6 minutes until the skin is crispy. Turn over and cook for another 4-5 minutes then set aside in a warm place.
Risotto
In a pot, sauté the shallots in butter with a little oil.
After 5 minutes add the garlic and bay leaf.
Add the rice and chardonnay. Pour the fish stock over the rice to cover it by approximately 2-3cm, then turn the heat down very low and place a lid on the pot. Stir only a few times.
Let the fish stock absorb into the rice, add more stock if required, then remove from stove.
Morton Bay Bugs
Remove the outer skin of the broad beans and set aside.
Blanch the tomato, deseed, dice and set aside.
Place some canola oil in a pan and cook the bug tails until golden.
Add the risotto and broad beans, adding more fish stock if required, then finally fold in the diced tomato.
Sweet Corn Purée
Remove all corn cobs from the husks with a sharp knife and set aside.
Roughly chop the corn husks into chunks and simmer in the water for 1 hour. This will create the corn stock.
Dice the shallots and garlic. Sauté with the butter for a few minutes, then add the corn kernels and cook for 10 minutes on low heat.
Blend or purée the corn kernels with the corn stock. You may need to pass this through a sieve to achieve a smooth consistency. Season with sea salt and cracked pepper to taste.
Assembly
Place the risotto on a serving plate. Top with the barramundi filets then drizzle with the sweet corn purée and garnish with the micro-herbs.
Wine Match
2012 Josef Chromy Chardonnay, Tasmania.
Ingredients
Barramundi
- 2¼ lbs West Australian Cone Bay Barramundi Filet
Risotto
- 3 Shallots (diced)
- 1¾ oz Butter
- 2 cloves Garlic (diced)
- 1 Bay Leaf
- ½ lb Arborio Rice
- ⅓ cup Chardonnay
- 4 cups Fish Stock
Morton Bay Bugs
- ½ lb Broad Beans
- 1 Tomato
- 1¼ Tbs Canola Oil
- 8 Morton Bay Bugs
Sweet Corn Purée
- 2 Corn Cobs (with husks)
- 4 cups Water
- 2 Shallots
- 2 cloves Garlic
- ¼ lb Butter
- Sea Salt and Cracked Pepper to taste
Garnish
- 2 punnets Micro-Herbs
Preparation
Barramundi
Clean the barramundi filet by removing any scales, trim any belly pieces and cut into 4 equal pieces, making vertical slits into the skin as shown in the picture. Cover and refrigerate.
Cook the barramundi skin-side down on a grill or pan for 5-6 minutes until the skin is crispy. Turn over and cook for another 4-5 minutes then set aside in a warm place.
Risotto
In a pot, sauté the shallots in butter with a little oil.
After 5 minutes add the garlic and bay leaf.
Add the rice and chardonnay. Pour the fish stock over the rice to cover it by approximately 2-3cm, then turn the heat down very low and place a lid on the pot. Stir only a few times.
Let the fish stock absorb into the rice, add more stock if required, then remove from stove.
Morton Bay Bugs
Remove the outer skin of the broad beans and set aside.
Blanch the tomato, deseed, dice and set aside.
Place some canola oil in a pan and cook the bug tails until golden.
Add the risotto and broad beans, adding more fish stock if required, then finally fold in the diced tomato.
Sweet Corn Purée
Remove all corn cobs from the husks with a sharp knife and set aside.
Roughly chop the corn husks into chunks and simmer in the water for 1 hour. This will create the corn stock.
Dice the shallots and garlic. Sauté with the butter for a few minutes, then add the corn kernels and cook for 10 minutes on low heat.
Blend or purée the corn kernels with the corn stock. You may need to pass this through a sieve to achieve a smooth consistency. Season with sea salt and cracked pepper to taste.
Assembly
Place the risotto on a serving plate. Top with the barramundi filets then drizzle with the sweet corn purée and garnish with the micro-herbs.
Wine Match
2012 Josef Chromy Chardonnay, Tasmania.