Roasted Filet of Barramundi with Steamed Leeks & Yabbies and Cauliflower Puree

Serves: 2

Prep Time: 5

Cook Time: 5


  • 2 6-oz. filet of barramundi
  • 6 yabbies
  • 1/2 leek
  • 1 head of cauliflower
  • 2 cups of milk
  • 6 black olives
  • 12 basil leaves
  • Olive oil
  • Salt


  1. Season fish with pinch of salt and a little olive oil. Add fish to pan and fry for 3 minutes on each side.
  2. While fish is frying, make cauliflower puree. First, chop cauliflower into small pieces making sure to remove stem. Then, add cauliflower to pot and pour in milk. Cook until cauliflower is soft. Drain out milk and puree cauliflower with a pinch of salt.
  3. Next, cut leeks into quarters. Wash leeks well. Then add leeks to pot of boiling salted water for 2 minutes. Drain and set aside in bowl.
  4. To the same pot of boiling water, add yabbies. After removing yabbies from water, remove them from their shells. Toss yabbies into bowl of leeks and top with olive oil and basil. Give leeks and yabbies a quick mix.

To serve, assemble dish by first spooning cauliflower puree onto plate. Next, add cooked barramundi. Then top with leeks and yabbies.


Recipes provided by Luke Mangan, the chef and owner of Salt in Sydney, Australia. Copyright 2002. All rights reserved.

Recipe Source:

As seen on the "Today" show website, here.

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