Barramundi with Grenobloise sauce and colcannon

ingredients

• • 2½ tbsp extra-virgin olive oil
  • 2 barramundi fillets (350gm each), skin on
  • 80 gm butter, coarsely chopped
  • 50 gm salted baby capers, rinsed, pat dry
  • 2 tbsp lemon juice
  • Micro parsley, to serve
  • Red-vein sorrel, to serve

• Colcannon

  • 2 Desiree potatoes (200gm each), cut into rough 3cm pieces
  • 100 ml pouring cream
  • 20 gm butter
  • 40 gm baby spinach
  • 2 small spring onions, thinly sliced

method

• • 1

    For colcannon, cook potato in a saucepan of boiling, salted water (15-20 minutes) or until tender; drain. Return pan to heat with cream and butter and cook until heated, then quickly pass hot potato through a ricer into the pan (see note). Add spinach and spring onion to pan, stir over low heat until just wilted. Season to taste and keep warm.

  • 2

    Meanwhile, heat oil in a large frying pan over high heat. Season fish all over with sea salt and cook, skin-side down first, pressing fillets until beginning to brown (2-3 minutes). Turn fillets over, add butter and capers, cook until butter browns (4-5 minutes). Add lemon juice and once sizzling, remove pan from heat and rest barramundi, spooning over brown butter occasionally, for 5 minutes.

  • 3

    To serve, divide colcannon between plates, top with barramundi and spoon over brown butter sauce. Top with mico parsley and red-vein sorrel.

notes

Note: Potato ricers are available from kitchenware shops. Alternatively, you can mash the potato with a hand masher.