RECIPE: Duo of crispy skin pan fried Barramundi fillet and Octopus with Anchovy and Black Olive Dip Grilled Roma Tomato slices and sautéed Potatoes with grilled Spring Onions

Spring is in the air. The time in Sydney (Down Under) where the planted (backyard) veggies, fruit and herbs are starting to grow fast. Attracting the first bees pollinating the plants brings the whole neighbourhood alive. All senses are stimulated by the growing fragrant surroundings. Creating an appetite for dishes prepared with freshly grown veggies and herbs from your own backyard.

Check out one of my Spring Recipe focusing on freshly harvested veggies combined with fresh local seafood.

This Recipe is for 2 PORTION   

                      

Category           Main Course

Preparation time: 25 minutes | Cooking time:  15 minutes

                          Difficulty   Intermediate

INGREDIENTS

QUANTITY       UNIT         PRODUCE

2×150               GR            Barramundi fillets, fresh, deboned, skin on

2×50                  GR            Octopus tentacles, cooked, washed

10                     ML            Olive oil cooking

3                       ML            Lemon juice, fresh

As needed                         Sea salt flakes

As needed                         Black pepper from the pepper mill

2                       PC            Roma tomatoes, fresh, washed, and cut into 1cm thick slices

4                       PC            Spring onions, fresh, blanched, cut into half

2                       PC            Potatoes boiled (skin on), cold, peeled, cut into 1cm cubes

5                       GR            Oregano fresh, finely chopped

10                     GR            Spring onions (green part) finely cut

10                     ML            Olive oil cooking

10                     GR            Butter unsalted cooking

As needed                         Seas salt flakes

As needed                         White pepper from the pepper mill

40                     ML            Yoghurt plain (Greek)

30                     ML            Mayonnaise (Thommy)

1                       PC            Anchovy fillet finely chopped

5                       PC            Capers finely chopped

6                       PC            Black olives pitted, finely chopped

5                       GR            Flat parsley fresh, finely chopped

3                       GR            Thyme fresh, finely chopped

3                       ML            Lemon juice fresh

3                       ML            Balsamic vinegar

8                       ML            Olive oil extra virgin

As needed                         Sea salt flakes

As needed                         Black pepper from the pepper mill

MISE EN PLACE | PREPARATION:

1. Marinated sliced Roma Tomatoes with chopped oregano, olive oil, salt and pepper. Set aside
2. Marinate Barramundi fillet and Octopus tentacles (separate) in lemon juice, salt, pepper and olive oil. Set aside
3. Prepare Dipping sauce by adding and mixing up in a bowl  plain yogurt, mayonnaise, anchovy fillet, capers, black olives, flat parsley, thyme, lemon juice, balsamic vinegar, olive oil (extra virgin), salt and pepper. Set aside
4. Add potato cubes into a hot pan (butter, olive oil), season with salt and pepper, continue sautéing on high heat for approx.3-4 minutes (slightly brown colour), add cut spring onions (green part)
5. Simultaneously grill cut in half and  seasoned (salt, pepper and some olive oil) Spring onions as well marinated Roma tomato slices on both sides each for 2 minutes (till slightly charred). Set aside
6. At the same time  place the Barramundi fillets (skin down) into a hot Teflon pan and sautéing for 3-4 minutes, add the Octopus tentacles and pan fry them int the same pan (3-4 minutes), then turn the Barramundi fillets  and continue  sautéing for another 3 minutes (till the fish is cooked – not over cooked) and the skin is crispy. Set aside for 2-3 minutes (rest)
7. Place the grilled Roma tomatoes in a circle on the plate, arrange the grilled spring onions around, add sautéed potatoes in the middle and top with the Barramundi Fillet (crispy skin up) and the Octopus tentacle, top with some of the dipping sauce. As well serve dipping sauce separately.

EQUIPMENT / TOOLS required:

1. Chopping board   2. Chef’s knife     3. Lemon juicer   4. Mixing bowl

5.  Sautéing pan  6. Teflon pan       7. Grill pan

REMARKS | COMMENTS | SUGGESTIONS:

1. Barramundi fillet can be replaced by Red Snapper Fillet, Tasmanian Salmon Fillet, etc.
2. This dish goes well with a crisp Cape Campbell, Reserve Sauvignon Blanc, 2018  from Marlborough (New Zealand)

Bon Appetite

Chef Martin – Guide Dog User