Pan-seared Kuhlbarra Barramundi with hedgehog mushrooms, white asparagus, and lemongrass beurre blanc.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Candor Seafood and FOH.
Barramundi
INGREDIENTS
- Kuhlbarra Barramundi from Candor Seafood
METHOD
- Sear fish with skin on.
Mushrooms & Asparagus
INGREDIENTS
- Hedgehog mushrooms
- White asparagus
METHOD
- Saute.
Beurre Blanc
INGREDIENTS
- 8 oz. Butter
- 6 oz. White wine
- 2-3 ea. Thyme sprigs
- 1 ea. Rosemary sprig
- Sage (a few leaves)
- 1 ea. Lemongrass stalk
- 3 ea. Garlic cloves
- 1 ea. Shallot
METHOD
- Saute everything from thyme to shallot and and deglaze with white wine.
- Reduce to au sec.
- Slowly whisk and mount in butter to emulsify.
- Season.
