Barramundi with Squash Emulsion and Asparagus

Serves: 4

Prep Time: 25

Cook Time: 20

Ingredients

  • 2 Tbsp. unsalted butter
  • 1 small yellow onion, peeled, thinly sliced
  • 1 shallot, peeled thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup orange juice
  • Juice of 1 1/2 lemons
  • 1 small green zucchini, washed, thinly sliced
  • 1 small yellow summer squash, washed, thinly sliced
  • 1 Granny Smith apple, washed, cored, thinly sliced (do not peel)
  • 1 tsp. Spanish saffron threads, lightly chopped
  • 1 tsp. ground cumin
  • 1/2 tsp. ground dried coriander
  • 1/2 tsp. ground dried ginger
  • 1 1/2 tsp. Worcestershire sauce
  • 1/2 tsp. sherry vinegar
  • 4 8-oz. pieces of barramundi, skin on
  • 2 tbsp. extra virgin olive oil
  • 24 think asparagus, ends trimmed, washed, dried

Preparation

For the Squash Emulsion:

  1. In a medium pot, add butter and melt over low heat.
  2. Add onion and shallot.
  3. Season with salt and pepper.
  4. Cook 5-8 minutes or until onion is tender.
  5. Add orange juice, lemon juice, zucchini and yellow squash slices.
  6. Season with salt and pepper.
  7. With a large metal spoon, stir until all vegetables are mixted together.
  8. Cook over low heat for an additional 10 minutes.
  9. Add Worcestershire sauce.
  10. While sauce is hot, blend in batches in blender or food processor until smooth.
  11. Add the sherry vinegar.
  12. Taste for seasoning.

For the Fish:

  1. Season fish on both sides with salt and pepper.
  2. Heat a saute pan large enough to hold all 4 pieces of fish.
  3. Add 1 tablespoon olive oil.
  4. When oil begins to smoke lightly, place fish in the pan, skin side down, and cook without disturbing, 3-4 minutes.
  5. Turn the pieces over, ower heat slightly and cook for an additional 3 minutes.

For The Asparagus:

  1. Use remaining olive oil to lightly coat asparagus.
  2. Toss in a bowl with salt and pepper to taste.
  3. When fish is 3-4 minutes from being ready to server, place asparagus in another saute pan and cook, turning from time to time, until they become tender when pierced with the tip of a knife, 5-7 minutes. 

To serve, pour a circle of sauce in the center of each of four dinner plates.  Arrange 6 pieces of asparagus in a lattice pattern in the sauce and top with a piece of fish, skin side up.  Server immediately.

Recipe Source:

Courtesy of Chef Alexandra Guarnaschelli www.butterrestaurant.com

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