Premium Fish Stock
Baked Barramundi with Potato Salad
Serves 2
Ingredients:
- 2 portions of Barramundi fillet (180gm), skin removed
- 6 large Pontiac Potatoes, peeled and diced into small cubes (approximately 1cm)
- 500ml Martin's Premium Fish Stock
- 1 medium shallot, finely minced
- Capers, chopped (drained if in brine, washed if in salt)
- 1 bunch flat leaf parsley, stalks removed and chopped
- 100gm Yarra Valley Salmon Roe (if desired)
- 1 bay leaf
- Sea Salt
- Pepper
Directions:
Add diced potatoes, bay leaf and fish stock to a pot and bring to a boil. Cook until the potatoes are just slightly firm. Strain potatoes but save the liquid. Set aside and let cool.
Pour potatoes into a mixing bowl and add parsley, capers and shallots. Mix thoroughly.
Stir salmon roe into potato mixture and add a small amount of the reserved fish stock and olive oil to moisten the mixture. Season with salt and pepper to taste.
Pour the remaining fish stock into a deep baking dish. Place the barramundi portions in the stock and bake at 180°C for about 6 minutes.
Serve fish with a scoop of potato salad and green salad.
