Romain Bapst

Barramundi in parsley crust

for 10 persons

Ingredients

200 g skinned barramundi (from large fish) per person.
200 ml fish stock;
200 ml dry white wine.

Parsley crust

400 g button mushrooms
300 g shallots
200 g parsley, washed, dried and chopped
100 g butter
2 garlic cloves
40 g bread crumbs.

Method

Gently cook the mushrooms with shallots and when cooked add parsley for 20 seconds; then process with butter, salt and pepper.

Add bread crumbs.

Coat the barramundi with this preparation then set on a tray with white wine and fish stock.

Cook in oven at 180 deg C. for 12 minutes.

Carrot Sauce

Ingredients

1 ltr carrot juice
100 ml cream
150 g butter

Method

Reduce the carrot juice to 400 ml then add the cream.

Reduce to 450 ml.

Blend in butter before serving the sauce.

Vegetables

Ingredients

1 kg leek
1 kg witlof
100 ml red wine vinegar
olive oil
50g shallots
2 cloves of garlic.

Method

Cut the witlof and leek into julienne, chop shallots and garlic, cook together slowly in olive oil.

Add the vinegar and continue to cook slowly for 20 minutes.

To serve, put some carrot sauce on each plate, pile the vegetables on the centre, place the fish on top.

Garnish with fried parsley.

August 24, 1995