Epocha Barramundi with vierge sauce and beans


Serves 6
Preparation Time 25 minutes
Cooking Time 8 minutes

Ingredients

Tick off the ingredients as you buy them

  • 1kg Baramundi filled, 170g per serve
  • 130g roma tomato, roughly diced
  • 2g chopped tarragon
  • 152g chopped parsley
  • 2g chopped lemon thyme
  • 2g chopped basil
  • Zest of 1 lemon
  • 15ml Moro apple vider vinegar
  • 7ml lemon juice
  • 1.5 garlic cloved, chopped
  • 35g chopped shallot
  • 125 Moro Primero Extra Virgin Olive Oil
  • 150g spinach
  • 1/2 lemon rind
  • 200g Yellow Beans
  • 200g Broad Beans

Vierge Sauce
In a large bowl mix: 130g finely diced Roma Tomatos, 2g Tarragon, 2g Parsley, 2g lemon thyme, 2g Basil, Zest of 1 lemon, 15ml Moro Apple Cider Vinegar, 7g Lemon juice, 1.5 cloves of garlic, 35g chopped shallot and 125ml Moro Primero Extra Virgin Olive Oil. Toss until combined and coated.

Parsley Puree
Place into food processor: 150g Parsley, 150g Spinach, 100ml water, half lemon rind, pinch of sumac and salt to taste. Blend until a smooth paste is formed.

Beans
Wash and peel Board Beans.

Barramundi
Over a medium heat in a skillet, pan sear the Barramundi skin side-down.
Cook until lightly golden in color, 3 to 4 minutes per side, allow to rest.

Yellow Beans
Boil Yellow Beans for 1 to 2 minutes, drain and add Moro Primero EVOO.
Season with salt and freshly ground pepper.

Lay based of Yellow Beans and puree. Assemble on plate as desired.

Recipe developed by the talented chef Gerard Curto from Epocha, Melbourne.

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