Seared Barramundi With Lemon Beurre Blanc Sauce Recipe

An exceptional, gourmet coastal dish featuring pristine, pan-seared barramundi fillets bathed in a velvety, citrus-forward lemon Beurre Blanc with capers. Served alongside crisp, native samphire and celery hearts tossed in nutty brown butter, and finished with uniquely crunchy caramelized milk solids and toasted almonds.

Posted by Aussie Meat and for this fabulous recipe, we thank Channel 10 for the recipe link is https://10play.com.au/masterchef/recipes/seared-barramundi-cod-with-lemon-beurre-blanc-sauce/r190614hzkuj

Ingredients

Caramelised Milk

• 100g butter

• 3 tbsp. full cream milk powder

Beurre Blanc

• ½ cup freshly squeezed lemon juice

• 2 lemon aspen

• ½ small shallot, thinly sliced

• 1 ½ tbsp pouring cream

• 250g unsalted butter, roughly chopped

• 2 tsp capers

Brown Butter Vegetables

• 12 stems celery hearts, leaves and stem 4cm in length

• 6 sprigs samphire

• 100g unsalted butter

• 3 sprigs native thyme

• 3 cloves garlic, crushed

Barramundi

• 800g fillet barramundi, skin removed, cut into 4 pieces

• Sea salt

• 1 tbsp. extra virgin olive oil

• 1 tbsp. unsalted butter

• Toasted flaked almonds, to garnish

Instructions

1. For the Caramelised Milk, place butter in a small saucepan and set over medium heat to melt. Add milk powder and stir constantly until a medium caramel colour. Remove from heat and strain through a muslin lined sieve to reserve milk solids. Drain solids on paper towel and set aside until serving
2. For the Buerre Blanc, place lemon juice, lemon aspen and shallots in a frypan and cook over medium heat until reduced to 1/3 cup. Add cream and reduce liquid to 1/4 cup. Gradually whisk in butter, a little at a time until sauce is emulsified, thick and glossy.
3. Remove from heat, strain through a fine sieve into a serving jug. Add capers and stir through. Set aside, keeping warm, until serving.
4. For the Brown Butter Vegetables, half fill a medium frypan with salted water and bring to a boil over high heat. Add samphire to blanch for 1 minute and celery hearts for 20 seconds. Remove from water and place in a bowl of iced water to cool. Remove from water and drain on paper towel.
5. Meanwhile, place butter in a small fry pan, set over low medium heat and cook until, stirring until medium caramel colour.