Barramundi, Fennel Chutney & Preserved Lemon Gremolata

Name: Barramundi, Fennel Chutney & Preserved Lemon Gremolata
Yield: 10
Ingredients: 500.0g Sugar, Caster; 20.0g Salt, flakes; 500.0g White balsamic vinegar; 1.0x Lemon thyme bunch, chopped finely; 500.0g Fennel, sliced; 10.0g Chilli, flakes; 80.0g White wine vinegar; 150.0g Olive oil; 80.0g Honey; 100.0g Eschalots, finely chopped; 100.0g Parsley, finely chopped; 100.0g Almonds, roasted, finely chopped; 100.0g Preserved lemon skins, finely chopped; 5.0g Paprika, smoky; 5.0g Black pepper, cracked; 2.0kg Barramundi; 500.0ml Knorr Professional Hollandaise Sauce 1L; 0.0n/a Kipfler potatoes, roasted, to garnish; 0.0n/a Seasonal beans, to garnish; 0.0n/a Pomegranate pearls, to garnish; 0.0n/a Yuzu, freeze dried, for dusting

Barramundi, Fennel Chutney & Preserved Lemon Gremolata – Recipe

This barramundi dish with aromatic fennel chutney and zesty preserved lemon gremolata creates a fresh, flavour-packed plate that’s at once familiar and elevated.

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What you need

Sugar, Caster 500.0 g
Salt, flakes 20.0 g
White balsamic vinegar 500.0 g
Lemon thyme bunch, chopped finely 1.0 x
Fennel, sliced 500.0 g
Chilli, flakes 10.0 g
White wine vinegar 80.0 g
Olive oil 150.0 g
Honey 80.0 g
Eschalots, finely chopped 100.0 g
Parsley, finely chopped 100.0 g
Almonds, roasted, finely chopped 100.0 g
Preserved lemon skins, finely chopped 100.0 g
Paprika, smoky 5.0 g
Black pepper, cracked 5.0 g
Barramundi 2.0 kg
Knorr Professional Hollandaise Sauce 1L 500.0 ml
Knorr Professional Hollandaise Sauce 1L
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Kipfler potatoes, roasted, to garnish
Seasonal beans, to garnish
Pomegranate pearls, to garnish
Yuzu, freeze dried, for dusting

Seafood

Main Meals

Australian

Casual Dining

This barramundi dish with aromatic fennel chutney and zesty preserved lemon gremolata creates a fresh, flavour-packed plate that’s at once familiar and elevated.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Fennel chutney
- In a saucepan, combine the sugar, salt, white balsamic vinegar and thyme. Place over medium heat and stir until the sugar has completely dissolved. Add the sliced fennel and chilli flakes and cook over high heat, stirring continuously. Continue cooking until the fennel reaches a chutney-like consistency. Remove from the heat and set aside to cool.
Preserved lemon gremolata
- In a bowl, whisk together the white wine vinegar, olive oil and honey until well combined. Add the eschalots, parsley, almonds, preserved lemon, paprika and black pepper. Mix well to combine all ingredients evenly. Set aside to allow the flavours to develop before serving.
Barramundi
- Place the barramundi fillets onto perforated gastronorm trays. Steam in a combi oven at 100°C, full steam for 10 minutes or until the fish is cooked through. Remove from the oven and set aside. Keep warm until ready to serve.
To assemble
- Spoon the Knorr Hollandaise Sauce onto the plate. Place the barramundi on top of the sauce. Finish the fish with the preserved lemon gremolata. Serve the fennel chutney alongside the barramundi. Arrange the Kipfler potatoes and seasonal beans with pomegranate next to the fish.
Chef tip
- For an even more elevated flavour profile, replace the Knorr Hollandaise Sauce with Knorr Béarnaise Sauce. The tarragon and herb notes in the béarnaise complement the barramundi beautifully and pair exceptionally well with the sweet fennel chutney and zesty preserved lemon gremolata. Sprinkle freeze dried yuzu for extra flavour.