Barramundi with Mash Potato and Lemon Butter Sauce

I often get my recipe inspirations from restaurants I have the privilege to visit and dine in. I came across this dish at a little fine dining restaurant in the business precinct west of Perth where my husband and I used to work. I am so stoked to be able to recreate our favourite meal from the restaurant in the Thermomix to either wow our guests or for us to indulge in when we want a special night in.

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Prep and Cooking Time – 45 minutes | Serves – 4 – 6 

INGREDIENTS

– 370g barramundi fillets, seasoned with salt and pepper
– lemon juice, to taste
– 800g potatoes, peeled and roughly chopped
– 190g full cream milk
– sea salt, to taste
– 60g butter (2x 30g portions)
– 20g Parmesan cheese, grated
– 10g fresh parsley leaves
– 2 garlic cloves
– 250g thickened cream
– 20g lemon juice
– ¾ teaspoon salt
– pepper to taste
– 2 teaspoons cornflour
– 60g – 100g baby spinach leaves

METHOD

Line the Varoma tray with damp baking paper ensuring the side vents are unobstructed. Place salt and pepper seasoned barramundi fillets onto the baking paper and drizzle with lemon juice. Cover with the Varoma lid and set aside.

Add potatoes, milk and salt to taste into the Thermomix bowl. Close the lid and place the Varoma bowl with the tray of fish on top and cook 25 minutes / 100oC / speed 2.

Take off the Varoma bowl and set aside. Do not remove the fish from the Varoma tray; leave it covered until ready to use.

Insert butterfly. Add 30g butter and Parmesan to the mash 30 sec / speed 4. Empty mash into your ThermoServer and set aside. Wash and dry the bowl to start making the sauce.

Add parsley leaves and garlic cloves and chop 3 sec / speed 7.

Add 30g butter and melt 40 sec / 50oC / speed 4.

Add thickened cream, lemon juice, salt, pepper and cornflour and cook MC off, 10 mins / 100oC / speed 1.

While the sauce is cooking, divide the spinach amongst the plates. Then divide the mash and portions of fish on each plate.

When it has finished cooking, pour the lemon butter sauce on top of each fish. Serve immediately.

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NOTES AND VARIATIONS

Depending on how much your guests like it, there may be some potato mash left over. The sauce is also on the runnier side so add more cornflour to thicken your sauce to the consistency you desire. Also feel free to swap the spinach leaves to a salad of your choice.

2 Comments

  1. This looks really delicious. 370g fish though for 4-6. Is that a typo? TIA

  2. Hi Kim, the “-6” bit is a typo but the 4 isn’t. I managed to snug in 4 Barra fillets when I made this the other day. Admittedly they were smaller and not as chunky. If you happen to cook with chunkier fillets you may have to prolong the cooking time of the fish.

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