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


Preparation info

  • Difficulty


  • Serves


Appears in

Pier: A Unique Australian Seafood Experience


By Greg Doyle, Grant King and Katrina Kanetani

Published 2008

  • About


  • clarified butter, for frying
  • seasoned flour, for dusting
  • 4 × 175 g (6 oz) barramundi or sea bass fillets

Sweet Corn Purée

  • 2 corn cobs
  • 50 g ( oz) butter
  • 2 french shallots, sliced
  • 150 ml (5 fl oz) chicken stock
  • 150 ml (5 fl oz) pouring (whipping) cream

Corn and Tarragon Salad

  • 25 g (1 oz) butter
  • 20 golden oyster mushrooms
  • 20 tarragon leaves
  • 1 small french shallot, thinly sliced

Mushroom Mousseline

  • 50 g ( oz) butter
  • 2 french shallots, sliced
  • 1 garlic clove, pounded
  • 1 thyme sprig
  • a handful of mixed dried mushrooms, rehydrated in hot water then drained
  • 1 tablespoon brandy
  • 250 ml (9 fl oz/1 cup) thick (double/heavy) cream
  • juice of ½ lemon
  • sea salt and freshly ground black pepper, to taste


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 and pass it through a fine stainless-steel sieve so the purée is smooth.

To make the corn and tarragon salad, place a pan on the stove and add the butter. Over a moderate heat, sweat the mushrooms and the reserved corn kernels. Drain, then mix in the tarragon and French shallot.

To make the mushroom mousseline, heat the butter in a pan and sweat the French shallots, garlic, thyme and mushrooms until they have collapsed and formed a ragout. Deglaze the pan with the brandy, and flame. Add half the cream and cook until very thick. Gently stir in the lemon juice. Pick out the thyme sprig and purée the mousseline in a blender, then pass it through a fine stainless-steel sieve and leave to cool. Season with salt and pepper. Whip the remaining cream to a ribbon consistency and fold into the mousseline. Keep in the fridge until required and bring back to room temperature before serving.

To cook the fish, place some clarified butter in a pan and bring to a high heat. Dust the skin side of the fish with flour, then pat it to make sure any excess flour is removed. Place a piece of parchment paper on top of the flesh side of the fish, then place the fish, skin side down, into the hot pan. Place a heavy pan on top of the fish (this is to keep it flat) and cook for about 3 minutes. Then place the pan in a preheated oven at 200°C (400°F/Gas 6) for about 2 minutes. Remove the pan from the oven and remove the paper. Turn the fish over to sear the flesh side and then remove the fish from the pan. Place a quenelle of corn purée on the plate and then drag the back of a spoon through it to create a smear. Lay the king brown mushroom carpaccio along to form a rectangle and then add the piece of fish. Place two quenelles of mushroom mousseline on top of the mushroom carpaccio and then garnish with the corn and tarragon salad.