Greg Doyle, Grant King, Katrina Kanetani

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

Name: Roasted Barramundi with Sweet Corn Purée and King Brown Mushroom Carpaccio – Mushroom Mousseline
Yield: Serves 4
Cuisine: Australia
Ingredients: 4 × 175 g (6 oz) barramundi or sea bass fillets; 25 g (1 oz) butter; 20 tarragon leaves; 20 golden oyster mushrooms; 150 ml (5 fl oz) pouring (whipping) cream; 1 tablespoon brandy; 50 g (1¾ oz) butter; a handful of mixed dried mushrooms, rehydrated in hot water then drained; seasoned flour, for dusting; 2 french shallots, sliced; sea salt and freshly ground black pepper, to taste; 2 corn cobs; 250 ml (9 fl oz/1 cup) thick (double/heavy) cream; mushroom carpaccio; 150 ml (5 fl oz) chicken stock; 1 small french shallot, thinly sliced; 1 garlic clove, pounded; 1 thyme sprig; clarified butter, for frying; juice of ½ lemon

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

clarified butter, for frying
seasoned flour, for dusting
4 × 175 g (6 oz)

Oceania
Australia
Sydney
Main course

Method

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