Crispy Skinned Barramundi and Sauce Gribiche With King Prawns

Crispy Skinned Barramundi and Sauce Gribiche With King Prawns

  • 30 Mins
  • Serves 2

  • 2 Fresh Barramundi Fillets (approx. 120/150g)
  • 6 cooked King Prawns
  • 4 Sunny Queen Free Range Hard boiled eggs-chopped
  • ½ cup Extra Virgin Olive Oil
  • 2 tablespoons White Wine Vinegar
  • 1 tablespoon Whole Grain Mustard
  • 7 chopped Cornichons
  • 1 ½ tablespoons drained Baby Capers
  • Good pinch of Sea Salt flakes & freshly Ground Pepper
  • 2 tablespoons chopped fresh herbs– Continental Parsley, Tarragon, and Dill
  • Vegetable Oil for cooking
  • Lemon to serve
  • Step 1.

    Pat Barramundi fillets with a paper towel until very dry. Season flesh side with salt and pepper and sit at room temperature skin side down on a paper towel

  • Step 2.

    In a frypan heat 2-3 tablespoons of vegetable oil to high

  • Step 3.

    Add in Barramundi fillets, skin side down

  • Step 4.

    Using a spatula, press down on each fillet for 10 seconds so the whole skin is pushed flat against the pan

  • Step 5.

    Turn the heat down to low/medium

  • Step 6.

    Cook for around 5-6 minutes or until the side of the fish looks cooked about ¾ way up to the top

  • Step 7.

    Flip it over and cook for 1-2 more minutes until cooked through

  • Step 8.

    Season the crispy skin with extra salt flakes

  • Step 9.

    Sauce: Whisk oil, vinegar, and mustard together until well combined

  • Step 10.

    Add cornichons, capers and seasoning to taste

  • Step 11.

    Just before serving, add herbs and quartered boiled egg – mixing carefully

  • Step 12.

    Put a good spoonful of sauce on the plate and spread around

  • Step 13.

    Place the barramundi skin side up on top and arrange the peeled prawns around

  • Step 14.

    Spoon over some more sauce, garnish with fresh herbs and lemon wedges

  • Step 15.

    Serve with a crispy salad and crusty bread to soak up the sauce!

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