AT A GLANCE
"The barramundi at Felix is delicious. I would love to make if
the chefs wouldn't mind sharing the recipe."
Stacey Ellis, Chippendale, NSW
REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email email@example.com. Please include the restaurant's name and address or business card, as well as your name and address.
|01||Preheat oven to 200C. Generously cover potato with salted cold water in a saucepan, bring to the boil and cook until tender (12-15 minutes), Drain and set aside to cool. Peel, cut into 1cm-thick rounds and set aside.|
|02||Meanwhile, cook egg in a small saucepan of simmering water until soft-boiled (7 minutes), drain, cool under running cold water, peel, quarter and set aside.|
|03||Blanch beans until bright green (1 minute). Refresh, drain and set aside.|
|04||For tapenade, combine ingredients in a bowl and set aside.|
|05||For chardonnay dressing, whisk ingredients together, season to taste and set aside.|
|06||Season fish to taste. Heat oil in a large ovenproof frying pan over medium-high heat, add fish skin-side down, press lightly with a spatula, and cook until skin is crisp (2-3 minutes). Turn fish, transfer pan to oven and roast until just cooked through (6-8 minutes). Remove from oven, return to medium-high heat, add butter and spoon melted butter over fish until fish is crisp and golden (2-3 minutes). Set aside.|
|07||Combine tomato, peppers, rocket, herbs, potato and beans in a bowl, drizzle with a little dressing and season to taste. Divide tapenade among plates, then top each plate with fish, salad, a quarter of an egg and 3 anchovies. Drizzle with a little more dressing and serve.|
Note Piquillo peppers are a sweet red pepper. They're available in tins or jars from select grocers and delicatessens; if they're unavailable, substitute roasted red capsicum.