Crispy Skin Barramundi with Celeriac Puree and Onion Salsa
You can use this technique on all types of fish — snapper, salmon, red emperor. Once you perfect it, you will never have plain grilled fish again. The fish is accompanied by one of our favourite vegetables, celeriac.
For the barramundi:
4 (180 g each) barramundi fillets, skin on
1 tablespoon olive oil
For the celeriac purée:
2 tablespoons butter
1 onion, finely diced
200 g celeriac, peeled and roughly chopped
500 g potatoes, peeled and roughly chopped
100 g butter
200 ml milk
For the onion salsa:
1/2 brown onion, finely diced
1/2 red onion, finely diced
4 green shallots, finely sliced
1/2 bunch flat leaf parsley, leaves only, chopped
50 ml Bitton Lemon Dressing or French vinaigrette (see sauces and sides)
Sea salt and white pepper, to season
Preheat oven to 240°C (460°F).
To make the celeriac purée, place a large saucepan over moderate to high heat. Add butter and onion and sauté for about 3 minutes until slightly softened. Add the celeriac and potatoes, milk and rest of the butter to the pan, bring to the simmer, cover and cook gently until celeriac and potatoes are soft, about 15 minutes. Drain off excess liquid and purée. Season well and set aside in a warm place.
To make the onion salsa, combine the brown and red onion, green shallots and parsley in a small bowl. Combine the Bitton Lemon Dressing or French vinaigrette, salt and white pepper, pour over the salsa and stir. Set aside until required.
To prepare the barramundi, score the skin of the barramundi with a sharp knife. Using your fingertips, rub the sea salt into the skin.Place a large ovenproof frypan over high heat, add olive oil and heat until it begins to smoke. Add the fish, skin side down and press down gently. Cook the fillets for about 3 minutes or until the edges begin to colour. Turn over and cook the other side for 1 minute.
Turn the fillets back to skin-side up, place in oven and bake for 4 minutes or until cooked through and the flesh is firm to the touch.
To serve, place a couple of spoonfuls of celeriac purée onto four plates, top with a large spoonful of onion salsa. Gently place the fish on top of this, skin-side up.