chef Luke Mangan joined the team to make salt and pepper barramundi fillets, pickled cucumber and potato salad.
Salt and Pepper Barramundi Fillets, Pickled Cucumber and Potato Salad
- 18 x 60g Barramundi fillets, skinned and boned
- 3 eggs (beaten) and 1/4 cup milk mixed together
- 20g turmeric powder
- 200g semolina
- 10g chilli powder
- 10g cracked black pepper
- 20g fine salt
- 200g polenta
- Extra Virgin olive oil
- 3 limes
- Olive oil for pan frying
- Saffron and garlic mayonnaise
1. Combine turmeric, semolina, chilli powder, pepper, salt and polenta in a bowl and set aside.
2. Place the barramundi fillets in the egg wash, coat evenly in the spice and semolina mixture.
3. Place coated fillets on a clean tray.
4. In a shallow pan add some extra virgin olive oil and shallow-fry barramundi on a medium heat until fish is cooked through; be careful not to give the fish too much colour.
5. Place cooked fish on paper towels to dry.
6. Allow three pieces per portion and serve with the potato salad, pickled cucumber and halved limes.
Indian potato salad
- 600g peeled and diced into 1 inch red or new potatoes
- 1/2 tsp toasted cumin seeds
- 1 tbsp garam masala
- 1 tomato, seeded & cut into 1/2 inch dice
- 1/2 small red onion, finely chopped
- 3 tbsp coarsely chopped fresh cilantro
- 1 tbsp chopped fresh mint
- 200g good quality mayonnaise
- Saffron Reduction*
- 1 tsp. saffron in 50 ml white wine, reduced down until all the colour has come out of the threads and only 15mls (1 tbsp.) is left
- sea salt and pepper
- 15ml lemon juice
1. Place the potatoes in a large sauce pan and cover them with cold water. Bring the potatoes to the boil, then reduce the heat and let them simmer for 8 to 10 minutes or until they are tender yet firm.
2. While boiling the potatoes, place the mayonnaise in a bowl, slowly add the saffron reduction and lemon juice; mix well and season.
3. Drain the potatoes in a colander and place them in a large bowl.
Lightly toast the cumin seeds in a dry skillet over medium heat for 3 minutes or until lightly browned and fragrant.
4. Stir the garam masala, lemon juice, saffron mayo and potatoes together.
5. Let the mixture cool completely.
6. Shortly before serving mix in the tomato, onion, salt, pepper cilantro and mint.
- 150ml mirin
- 125g castor sugar
- 500ml water
- 200ml rice wine vinegar
- 2 cinnamon sticks
- 4 star anise
- 3 red chilies (mild)
- 5 Telegraph cucumbers
1. Bring all ingredients to the boil (except the cucumbers) and simmer for 15 minutes, cool and strain through a fine sieve, set pickling liquor aside to cool.
2. Wash and peel the skin off the cucumbers, discard skin.
3. Then continue to peel long pieces off until you get to the core.
4. Salt the cucumbers for 5 minutes (1 tsp per cucumber)
5. Wash off in water and then squeeze excess water out, place in a container.
6. Add the cold pickling liquor, cover and leave to stand for 1-2 hours, or overnight if possible.
To follow Luke on Twitter visit @LukeMangan or visit Luke’s website at www.lukemangan.com