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Saffron Tomato Broth

Braised Fennel

Seared Barramundi

  • Oil 20.0 ml
  • Barramundi, 100gm each portion 500.0 g
  • Salt 10.0 g
  • White Pepper Powder 2.0 g

Condiments

  • Endives 200.0 g
  • White Asparagus, peeled and blanched 150.0 g
  • Fennel, shaved 50.0 g
  • Lemon Juice 10.0 ml
  • Extra Virgin Olive Oil 10.0 g
  • Sea Salt Flakes 1.0 g
  • Dill 1.0 g
  1. Saffron Tomato Broth

    • Soak saffron with water for 10mins.
    • In a pot, sweat garlic and deglaze with with wine.
    • Add in saffron mixture, fish stock and Knorr Pronto Tomato.
    • Let it simmer for 5mins. 
    • Fold in cream, bring to boil and blend till smooth using a hand blender.
    • Fold in butter and set aside.

  2. Braised Fennel

    • In a pot, bring fish stock to boil, add in saffron and let it infuse for 5mins.
    • Add in seasoning and herbs.
    • Bring to boil, fold in lemon juice.
    • Place fennel into a vacuum bag and add in the braising liquid.
    • Vacuum pack it and steam for 12 mins at 80 degree Celsius. 
    • Set aside and reserve.
  3. Seared Barramundi

    • In a pan, sear barramundi, skin side down with low medium heat till crispy.
    • Season with salt and pepper.
    • Once the flash is opaque, flip to the other side and cook till barramundi is cook. 
  4. Condiments

    • Cut endives into halves and sear endives over high heat. season with salt.
    • Once asparagus is blanched, season with salt.
    • In a mixing bowl, dress fennel with lemon juice, olive oil and sea salt.
    • Ready to plate