Recipes

At EPICURE we're passionate about creating delicious recipes using seasonal produce from our local suppliers. Each month we will provide you with a new recipe featuring ingredients that are a highlight for that month.

Recipe of the Month

pan seared saltwater farmed barramundi with sweet corn puree, wild mushroom ragout & soft tarragon butter

Serves 4

Ingredients

Barramundi

4 barramundi fillet portions, skin on, approximately 180g each

Tarragon butter

100g good quality unsalted butter
finely grated zest from 1/4 of a lemon
a few stalks of tarragon, leaves stripped and chopped
freshly ground black pepper
a pinch of Murray River flaked salt

Sweet corn puree

2 sweet corn cobs
2 tbsp. unsalted butter
150ml milk
150ml cream

Mushroom ragout

50g oyster mushrooms
50g shiitake mushrooms
50g enoki mushrooms
100g swiss brown mushrooms
100g button mushrooms
juice of ½ a lemon
2 tbsp. unsalted butter
1150ml thickened cream
1 clove garlic, finely minced

Roasted potato coins

250gm kipfler potatoes, peeled and sliced into discs
olive oil and unsalted butter for cooking

Garnish

a few spouts of micro red cabbage

Method

For the butter

Whip the butter in mixer until light and fluffy; add tarragon, zest and season with salt & pepper. Quenelle onto silicon paper using a teaspoon and refrigerate until required.

For the sweet corn puree

Remove corn kernels from the cob. In a pot heat the butter until foaming, add the kernels and sauté for a few minutes. Add the milk and simmer for 10 minutes then add the cream and simmer for another 5 minutes. Strain (reserving liquid) and puree finely using bar blender, adjusting consistency to that of a smooth sauce by adding back in the strained liquid, a little at a time. Pass through a fine mesh sieve and season to taste.

For the mushrooms

Slice, pick or quarter the different types of mushroom depending on their size and shape. Sauté in butter and garlic then add lemon juice and cream. Bring to simmer, then remove from heat and season well.

For the potato coins

Sauté in olive oil and butter on both sides until golden in colour and cooked through.

To serve

Preheat oven to 160C. Lightly season the barramundi fillets, skin side only, with sea salt. In a well-oiled non-stick pan, gently sear the barramundi fillets over medium heat, skin side down, until crisped and golden. Turn fish over and sear other side then transfer to an oven tray, skin side up and cook in oven until just cooked through. Gently reheat corn puree, mushrooms and potato coins. Place a tablespoon sized portion of corn in middle of plate and smear using a spoon or small stepped palette knife. Place barramundi on left and mushroom and potato on right, top with tarragon butter and garnish with micro red cabbage.