Barramundi Fillet and Shrimp with Mushrooms, Carrots and Wild Garlic Puree

Summary

Ingredients

• 400 g fish fillet (s) (barramundi fillet)
• 2 tablespoon flour, double-handled
• 2 shrimp (s), 13/15 size
• 3 clove (s) garlic, pressed down
• 3 sprigs rosemary
• Rapeseed oil with butter flavor
• 250 g mushrooms, brown
• 1 shallot (s), finely diced
• 8 carrot (s), small
• 300 g potato (s)
• 15 g wild arlic
• 1 cup milk
• butter
• 1 teaspoon sugar
• salt and pepper
• 1 tablespoon parsley, finely chopped

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Instructions

1. The barramundi is a typical predatory fish, belongs to the group of perch-like fish and occurs throughout the Indo-Pacific. It prefers the coastal waters and lives there in both salt and fresh water of rivers. However, it is mainly to be found in the brackish water of the river mouths, where it also reproduces. In Thailand, Indonesia and Australia this game fish is now being bred on a large scale. Its white to pink flesh is firm and very delicate.
2. Peel and dice the potatoes and cook them in lightly salted water. Wash wild garlic leaves, spin dry, roughly chop and puree with the addition of a cup of milk. Drain the potatoes, press them through the potato press or work with the masher. Work in the wild garlic milk. Possibly add milk until the puree has the desired consistency. Finally add 1 tablespoon of butter, let it melt and stir in. Possibly add salt.
3. Clean the mushrooms, cut the larger ones into slices, leave the small ones whole. Melt 1 tablespoon butter in a pan, sweat the shallot cubes in it until translucent, then add the mushrooms and fry for about 5 minutes over a medium heat. Season with salt and pepper and mix in the parsley.
4. Cut the green from the carrots to about 3 cm. Peel off the roots with a peeler, blanch for 2 minutes in boiling water, rinse in cold water, drain and dry with kitchen paper. Melt 2 teaspoons of butter in a pan or saucepan, add a little sugar and let it caramelize. Toss the carrots in it over low heat and season with salt.
5. Heat 2 tablespoons of oil in a pan and flavor with the garlic cloves and rosemary sprigs. Portion the fish fillet, press the skin side into the flour, knock off excess flour and fry this side over high heat for about a minute. Reduce the heat to half and fry for another 3 minutes. Turn the fillets when they are half cooked through. You can see on the sides how far the glassy flesh has turned white. After turning the standard cooker, turn off the plate and finish cooking with the residual heat. With induction stoves, this is done with a small setting. Then lightly salt the fillets.
6. Unwind the shells from the shrimp down to the last limb, remove the intestines in the back area. You can fry them together with the fish, but you should note the shorter cooking time. At this size, fry the prawns on both sides for a total of about 5 minutes. They have then turned a red color.
7. Place the fish and prawns on a plate and decorate with the side dishes.

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