Yield: 1 Serving
Ingredients
1 Each Barramundi Fillet
1-2 Ounces Fresh Basil, Chiffonade
3 Each U-12 Shrimp, Peeled & Deveined
3 Each Silver Dollar Mushrooms, Roasted & Quartered
6 Each Grape Tomatoes, Cut in Half
2 Each Artichoke Hearts, Quartered
1 Ounce Scallions, Chopped
1 Ounce Chablis
2 Ounces Honey Sherry Vinaigrette
4 Ounces Potatoes, Diced & Blanched
1 Ounce Shallots, Sliced
2 Ounces Chicken Stock
As Needed Salt & Black Pepper
As Needed Clarified Butter
Method of Preparation
Roasted Mushroom, Artichoke & Tomato Salsa
1) Combine roasted mushrooms, artichokes & tomatoes in mixing bowl.
2) Add scallions, salt, black pepper, basil & honey sherry vinaigrette
3) Reserve for service.
Potato Hash
1) Sauté potatoes in clarified butter 1-2 minutes.
2) Add shallots & sauté briefly.
3) Season with salt, black pepper & basil
4) Deglaze with chicken stock & allow to reduce until almost no stock remains.
WNEP 16 Home & Backyard
Pan Seared Barramundi Fillet,
Roasted Mushroom, Artichoke & Tomato Salsa
Yield: 1 Serving
Barramundi Fillet
1) Season barramundi filler with salt, pepper & basil.
2) Sear fillet in clarified butter 1-2 minutes on each side, remove & finish cooking
in 400 F oven for 3-4 minutes.
3) Prepare for service.
Shrimp
1) Sauté shrimp in clarified butter for 2-3 minutes, season with salt,
black pepper & basil.
2) Deglaze with Chablis & reserve for service.
Plating the Dish
1) Spoon potato hash in the center of heated dinner plate.
2) Lay barramundi fillet over potato hash.
3) Arrange shrimp on fillet & spoon salsa over fillet.
4) Drizzle with vinaigrette & enjoy.
Recipe Prepared and Presented By
John J. Hudak Jr., CEC, AAC, ACE
Executive Chef, Vanderlyn’s Restaurant
