Crispy skin barramundi, creamy mash, red curry beurre blanc
Barramundi is a firm favourite for diners, give their taste buds some extra zing with the red curry sauce!
Ingredients
Barramundi
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Skin-On 200g (average) Barramundi Portions 10 x
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Olive oil 80 ml
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Water, hot 680 ml
Creamy Mash
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Cream 140 ml
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Butter 80 g
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KNORR Instant Mashed Potato Mix 4 kg 220 g
Beurre Blanc
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White wine 200 ml
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Butter, cold, diced 300 g
Gremolata
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Lemon zest 15 g
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Garlic, chopped 20 g
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Flat leaf parsley, chopped 30 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.
