• Home
  • Fall / Autmn
  • CORIANDER AND LEMON CRUSTED BARRAMUNDI WITH SPICED LENTILS AND CUCUMBER MINT SALSA

CORIANDER AND LEMON CRUSTED BARRAMUNDI WITH SPICED LENTILS AND CUCUMBER MINT SALSA

0 0
CORIANDER AND LEMON CRUSTED BARRAMUNDI WITH SPICED LENTILS AND CUCUMBER MINT SALSA

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
4 boneless barramundi fillets
2 cups thick European style yoghurt
1/2 bunch coriander leaves
1 lemon zested
3/4 teaspoon cumin
3/4 teaspoon turmeric
sea salt flakes
pepper grinder
Butter
Lentils
600 grams brown lentils dry weight, soaked in water overnight
1 stalk celery
2 garlic cloves
500 millilitres Chicken Stock vegetable can be substituted
1 teaspoon ground cumin
1 teaspoon ground turmeric powder
extra virgin olive oil
sea salt flakes
pepper grinder
Salsa
large cucumber peeled, seeded and cut into fine dice, approx 1 cup
3 tablespoons white wine vinegar
1 1/2 tablespoons icing sugar
1 1/2 tablespoons extra virgin olive oil
sea salt flakes
pepper grinder
Features:
    Cuisine:
    • Serves 4
    • Medium

    Ingredients

    • Lentils

    • Salsa

    Directions

    Share

    Indian cuisine is a very versatile cuisine and can be incorporated into modern cuisine very easily. Also, thanks to its plethora of spices and flavours it is the ultimate cuisine for inspiration, you can virtually take it in any direction you wish and still end up with something that reflects that Indian origin. In this recipe I have used the Indian technique of marinating in yoghurt for the fish. Slowly cooked the lentils in popular Indian spices and topped the whole dish off with a refreshing salsa to contrast the strong flavours of the fish and lentils.

    Fish

    1. Mix the yoghurt, lemon zest, coriander leaves, coriander root, cumin, turmeric, a touch of salt and pepper and mix well.
    2. Place the fish in the yoghurt marinade and massage well, place in the refrigerator for at least 4 hours.

    Lentils

    1. Wash and drain the lentils well.
    2. In a medium saucepan over medium-high heat, soften the vegetables in a little oil.
    3. Add the garlic and spices and continue to cook for a further 5 minutes.
    4. Add the drained lentils and stir in the stock ½ cup at a time.
    5. Do not add the next ½ cup until all the last liquid has been absorbed to prevent over cooking.
    6. Taste the lentils as you go and stop cooking once they are cooked al’dente.

    Salsa

    1. In a medium mixing bowl place the vinegar, sugar, olive oil and a touch of salt and pepper and mix well.
    2. Add the vinegar mix to the cucumber and the chopped mint.
    3. Toss it all together and set aside.

    Final Preparation and Assembly

    1. Preheat oven to 180 degrees (350 fahrenheit)
    2. In a non stick pan over hight heat sear the fish fillets in a little butter mixed with olive oil.
    3. Once seared on both sides transfer the fish to the oven for approx 12 minutes (depends on thickness of fish).
    4. While the fish cooks return the lentils to a medium flame and warm through.
    5. Add a touch more stock to ensure that they are a little moist on the outside, (you want them to be slightly sloppy).
    6. Arrange 4 deep serving plates and spoon an even amount of lentil mix into the base of each, place one piece of fish in the centre of the lentils and top the fish with a touch of the salsa, serve immediately and enjoy with a nice glass of white or even a light bodied beer.

     

    Paul Hegeman

    Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

    Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

    He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    What is Blanching?
    next
    BLACK TRUFFLE RISOTTO
    previous
    What is Blanching?
    next
    BLACK TRUFFLE RISOTTO

    Add Your Comment