Entertaining

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Blue Vein Cheese


Barramundi Fillets, Nashi Pear and Kipfler Potato

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Preparation time
40 Minutes

Cooking time
40 Minutes

Serves
2

Product used
Tasmanian Heritage Blue Opal

Ingredients

4 baby barramundi fillets, cleaned and scaled
½ punnet baby cress
10gm Yarra Valley salmon roe
2 wonton sheets
150mls vegetable oil
5mls white vinegar
¼ teaspoon Dijon mustard
1 egg yolk
60gm Tasmanian Heritage Blue Opal
200gm Kipfler potatoes
½ Nashi pear
¼ bunch mint – washed and chopped
½ lemon
2 Roma tomatoes
olive oil
20gm butter
salt and pepper

Instructions

  1. To make the aioli mix the egg yolk, vinegar and mustard together.  Slowly incorporate the oil, whisking to a homogenous consistency.  A teaspoon of boiling water can be added at this stage to turn the aioli white and stabilise it.  Add the cheese and season.
  2. Wash, cook and dice the kipfler potatoes.  Peel and dice the Nashi pears and reserve in acidulated water if not using immediately.  Ensure that the potatoes and pear are of the same uniform size.  Bind the potato and pear with the blue cheese aioli.  Add the chopped parsley.
  3. Slice the won ton sheets into fine julienne and deep fry for two minutes.  Place onto absorbent paper and season.
  4. Heat a non-stick pan with a good splash of olive oil.  Season the barramundi and place into the pan skin side down.  Lightly flour the barramundi if the pan is non stick.  Pressure will be required on the fillet to ensure an even colour and crispy skin.  Add the butter and cook for four minutes.  When the skin is crispy turn over the fish and cook for one minute further, squeeze over the lemon juice.  Turn the heat off the pan and allow to sit for two minutes.  There will be enough heat in the pan to finish cooking the fish without over cooking and drying out.
  5. Blanche, refresh, peel and de-seed tomatoes.  Cut into four even petal shapes.
  6. To serve select a large bowl and place the potato and pear in the centre, a mould can be used for this to get a neat, tight finish.  Place the tomato petals around the potato.  Mix the salmon roe with a little olive oil and spoon around the bowl with the cress.  Place the barramundi on top of the potato and pear salad and finish with the crispy won ton.