PAN-ROASTED BARRAMUNDI WITH ROASTED SHALLOTS, BALSAMIC VINEGAR AND TRUFFLED POTATO PUREE

serves 2

12 pcs shallots, peeled, whole

3 sprigs thyme

15 ml extra virgin olive oil

Salt and pepper to taste

1/2 leek, sliced finely

2 pcs barramundi fillets

50 ml balsamic glaze

Truffled potato puree:

3 pcs Desiree potatoes

150 ml milk

100 g butter, unsalted

Truffle oil, to taste

Salt and pepper, to taste

1. Preheat the oven to 180°C. Roast the shallots with thyme, drizzle of extra virgin olive oil and salt and pepper for 20 minutes, or until tender. Once cool enough to handle, slice the shallots into quarters.

2. Cook the potatoes in a pot of salted water until they are soft. Drain and mash the potatoes over low heat, with milk and butter stirred in. Season with truffle oil, salt and pepper to taste. Set aside until ready to use.

3. Deep-fry the leeks until golden brown. Meanwhile, cook the barramundi fillets skin-side down over medium heat for three to five minutes. Once the skin is crisp, turn the fillets over and cook for another two minutes.

4 Reheat the potato puree and shallots before assembling the dish. Drizzle the balsamic glaze over the roasted shallots and finish with the golden, crisp leeks on top of the fillets. Serve.