Pistou-crusted barramundi with pommes de terre à la Sarladaise

AT A GLANCE

  • Serves 4 people

  • 120 ml dry white wine
  • 45 gm butter, coarsely chopped
  • 500 gm vongole, soaked overnight in water, drained
  • 1 garlic clove, crushed
  • 1 bunch silverbeet leaves, coarsely chopped
  •  
  • Pommes de terre à la Sarladaise
  • 800 gm kipfler potatoes, scrubbed
  • 220 gm duck fat
  •  
  • Dill sauce
  • 60 ml Pernod
  • 3 golden shallots, thinly sliced
  • 150 ml dry white wine
  • 200 ml pouring cream
  • 1½ cups (loosely packed) dill sprigs, coarsely chopped
  •  
  • Pistou-crusted barramundi
  • 1½ cups each (firmly packed) flat-leaf parsley and basil leaves
  • 220 gm walnut halves
  • 2 garlic cloves, finely chopped
  • 100 ml extra-virgin olive oil
  • 4 barramundi fillets (180gm each), skin on and bones removed
01   For pommes Sarladaise, place potatoes in a large saucepan of cold salted water, bring to the boil over medium-high heat, cook until just tender (10-15 minutes). Drain, cool, cut into 5mm-thick rounds. Heat duck fat in a separate large deep-sided frying pan over high heat until shimmering, cook potatoes in batches, turning often until golden (3-5 minutes), drain on absorbent paper, season, keep warm.
02   Preheat oven to 200C. For dill sauce, cook Pernod, shallots and wine in a small saucepan over medium-high heat until reduced to 60ml (5-7 minutes). Add cream, reduce by half (5-7 minutes), add dill, process in a blender until smooth, season, keep warm.
03   For pistou-crusted barramundi, process herbs, walnuts and garlic in a food processor to a coarse paste. With motor running, add olive oil in a thin steady stream until emulsified. Season to taste, thickly spread on skin-side of barramundi (you may have a little remaining), then roast on a baking-paper-lined oven tray until just cooked through (6-8 minutes).
04   Meanwhile, heat wine and 20gm butter in a saucepan over medium heat, add vongole, stir until open (3-5 minutes), keep warm.
05   Heat remaining butter in a frying pan over medium-high heat until foaming, add garlic, stir for 1 minute, then add silverbeet, stir until just wilted (1-2 minutes). Season, divide among plates, top with potato, vongole and barramundi, spoon over dill sauce and serve.
This recipe is from the July 2009 issue of Australian Gourmet Traveller.
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