Seared Barramundi With Lemon Beurre Blanc Sauce食譜

How To Prepare Seared Barramundi With Lemon Beurre Blanc Sauce?

材料：

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

製作說明：

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.