Ingredients
Barramundi
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Skin-On 200g (average) Barramundi Portions 10.0 x
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Olive oil 80.0 ml
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Water, hot 680.0 ml
Creamy Mash
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Cream 140.0 ml
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Butter 80.0 g
Beurre Blanc
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White wine 200.0 ml
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Butter, cold, diced 300.0 g
Gremolata
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Lemon zest 15.0 g
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Garlic, chopped 20.0 g
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Flat leaf parsley, chopped 30.0 g
Preparation
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Barramundi
- Season Barramundi with salt. Add oil to hot pan and cook skin side down until crispy, turn to finish cooking.
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Creamy Mash
- Place water, cream and butter in a large pot and bring to the boil. Whisk in the KNORR Instant Mashed Potato Mix whisking until smooth and thick.
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Beurre Blanc
- Place wine in a saucepan reduce by half, whisk in KNORR Thai Red Curry Paste and slowly add butter a little at a time until combined.
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Gremolata
- Combine lemon zest, garlic and parsley together.
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To Serve
- Place mash on a plate, top with Barramundi, spoon over sauce and sprinkle gremolata on top.
