Recipe: Market Fish

As seen in the latest Boathouse magazine, one of our favourite recipes is The Boathouse Market Fish.

Find the recipe below!

Serves 4

Easy - Moderate

40 minutes - allow up to 24 hours to prepare

INGREDIENTS

Salad 50G Snow pea tendrils 50G Cucumber 50G Shaved fennel 5 Sprigs dill per person 5 leaves mint per person 10G Dehydrated olives (method below) 20G Boozy apricots (method below) SALSA VERDE 1 Bunch coriander ½ Bunch parsley 200ML Olive oil 25ML Lemon juice Pinch of salt Pinch of pepper LEMON VINAIGRETTE 1 Clove garlic 100ML Lemon juice 50G Honey 30G Dijon mustard 80ML Apple cider vinegar 250ML Olive oil A pinch of salt BARRAMUNDI 180G Per person

METHOD

SALAD

DEHYDRATED OLIVES Strain a jar of kalamatta olives and place on a baking tray. Set your oven to 80 degrees and place the olives in. Leave for a number of hours until olives are completely free of moisture. Once dried, blitz in a food processor or bar blender until they create a crumb like consistency.

BOOZY APRICOTS To make the ‘boozy’ liquor, you need to combine one par t sherr y to one par t water, with a generous tablespoon of honey. Stir until the honey is dissolved, and throw in a handful of dehydrated apricots. Leave to soak overnight. Slice into strips and set aside for your salad. Finely slice the cucumber. Shave the fennel, as fine as possible. Combine the fennel, cucumber, snow pea tendrils, dehydrated olives, boozy apricots and herbs. Dress with lemon vinaigrette last minute.

BARRAMUNDI

Pan fry the barramundi.

SALSA VERDE

Blitz all ingredients in a blender until combined.

LEMON VINAIGRETTE

Blitz all ingredients in a blender until combined.

To serve, sprinkle the olives and apricots and add a lemon cheek.