Roasted Barramundi with Sweet Corn Purée and King Brown Mushroom Carpaccio – Mushroom Mousseline

Preparation info
  • Serves


    • Difficulty


Appears in
Pier: A Unique Australian Seafood Experience

By Greg Doyle, Grant King and Katrina Kanetani

Published 2008

  • About



To make the sweet corn purée, cut the kernels from the corn cobs, reserving a quarter of them for the salad. Heat the butter in a frying pan and sweat the French shallots until they are soft. Add the corn and cook for 10 minutes over moderate heat, then add the chicken stock and simmer for 5 minutes. Add the cream, simmer for a further 5 minutes, then season. Blend the mixture