Barramundi with pink pepper corns

Russel Norman is a London restaurateur who has a great grasp of morden dining, we love looking at what he is doing on the other side of the world and often use him for inspiration. In this case we have just directly copied one of his dishes as it is so delicious we thought we could not improve it.

We are using Humpty Doo barramundi fillets which is a divergence from the original recipe but the fish is so delicate it really works in well in this technique. 

The recipe is simple, you just poach the fish in a mixture of 50% fish stock, 25% orange juice 25% lemon juice with a big slug of olive oil, seasoning the fish well. place it on heat, bring up to a simmer, turn heat off, put on lid, wait 30 seconds, pop in pink pepper corns, garnish with chopped mint, dill and parsley.... eat! yum

Here is a link to the Polpo book and you should go and ask Jane at Antipodes bookstore for a copy it's a great read with heaps of simple recipes.

 

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