Char grilled Barramundi with black currant risotto, sauce of Chanterelles, with a balsamic reduction

Serves: 4

Prep Time: 10

Cook Time: 10



  • 4 filets skin on
  • 4oz olive oil
  • Course sea salt, and fresh pepper


  • 1 ¾ c Arborio rice
  • 1 c diced onion
  • 1 ½ c fresh black currants (can sub frozen if fresh is unavailable)
  • 5 c Light beef stock (sub bullion at home, but highly recommend fresh stock)
  • 6T unsalted butter

Balsamic reduction:

  • 12 oz good quality balsamic vinegar
  • 4oz Chicken stock (bullion may be subbed)
  • 1t black pepper


  • ½ pound fresh Chanterelles hand spilt into ½” chunks
  • Salt and pepper to taste


  1. Combine sauce ingredients in a small sauce pan and on medium heat reduce 60%. Reserve and allow sauce to reach room temperature.
  2. In a medium sized stock pot, add 2T of unsalted butter allow to melt.
  3. Quickly add your diced onions and black currants, and sauté together until tender.
  4. Add rice and stir for approximately 2 minutes so that the rice is completely coated in currant juice.
  5. Add 2 cups of beef stock and allow to cook out. STIR CONSTANTLY!!
  6. Once rice has absorbed 90% of the liquid, add an additional 2 cups.
  7. Repeat steps above and please don’t forget to stir.
  8. Once rice as absorbed to 90% add final cup of stock.
  9. Continue to cook out until rice has a sticky, yet moist appearance. At this time, remove from heat and add 4T of unsalted butter.
  10. Add salt and pepper to your desired taste. Reserve in a warm place.
  11. In a large sauté pan add 3oz. unsalted butter, on high heat add the chanterelles.
  12. Toss mushrooms until tender and they have a slightly caramelized appearance from the color of the butter.
  13. Season with salt and pepper.
  14. Make sure your grill is EXTRA hot and oiled down to prevent sticking.
  15. Score the skin of the Barramundi in 4-5 shallow strikes.
  16. Brush with olive oil and season with freshly ground pepper.
  17. Grill each side, 2-3 minutes but be careful this fish is very delicate when over cooked.
  18. To finish sprinkle cooked fish with fresh sea salt.

To plate:
Make a small mound of the risotto in the center of the plate. Add the sauté of chanterelles on the lower right side. Place the fish on top, with a slight angle so that all components can still be seen. Drizzle or dot the balsamic reduction around the plate and garnish with freshly chopped herbs.

Visitor Comments

By tina on Apr 13, 2011

this is great! it’s more than delicious!

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