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. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.


Barramundi

INGREDIENTS

  • Kuhlbarra Barramundi from Candor Seafood

METHOD

  1. Sear fish with skin on.

Mushrooms & Asparagus

INGREDIENTS

  • Hedgehog mushrooms
  • White asparagus

METHOD

  1. 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

  1. Saute everything from thyme to shallot and and deglaze with white wine.
  2. Reduce to au sec.
  3. Slowly whisk and mount in butter to emulsify.
  4. Season.


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