Fish

Barramundi cob dip

Name: The new and improved cob dip you need this summer
Yield: 6
Ingredients: 1 cob loaf; 1/3 cup (80ml) extra virgin olive oil; 1/2 cup (125ml) milk; 250g cream cheese; 150g sour cream; 2 egg yolks; 1/4 cup (35g) plain flour; 1 cup (250ml) fish stock; 2 tsp Dijon mustard; 40g unsalted butter; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 2 rashers smoky bacon, finely chopped; 1 bunch flat-leaf parsley, leaves picked, stalks nely chopped; 1/2 cup (125ml) dry white wine; 400g skinless barramundi fillets, cut into 2-3cm pieces; Juice of 1/2 lemon; 60g baby spinach leaves; 1/2 bunch dill, sprigs picked; 1 spring onion, sliced; 1/2 tsp dried chilli flakes; 1/2 tsp smoked paprika (pimenton)

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by Billie McKay

Winner of Masterchef 2015 and delicious. contributor

Oct 05, 2016

MasterChef 2015 winner Billie McKay's barramundi cob dip puts a modern twist on the ‘80s Aussie barbecue classic. Whip it out at your next get-together for smiles all-round.

1 cob loaf
1/3 cup (80ml) extra virgin olive oil
1/2 cup (125ml) milk
250g cream cheese
150g sour cream
2 egg yolks
1/4 cup (35g) plain flour
1 cup (250ml) fish stock
2 tsp Dijon mustard
40g unsalted butter
1 onion, finely chopped
2 garlic cloves, finely chopped
2 rashers smoky bacon, finely chopped
1 bunch flat-leaf parsley, leaves picked, stalks nely chopped
1/2 cup (125ml) dry white wine
400g skinless barramundi fillets, cut into 2-3cm pieces
Juice of 1/2 lemon
60g baby spinach leaves
1/2 bunch dill, sprigs picked
1 spring onion, sliced
1/2 tsp dried chilli flakes
1/2 tsp smoked paprika (pimenton)

Method

1.

Preheat oven to 180°C. Slice 4cm off top of cob loaf in one piece to form a lid. Pull small pieces of bread from centre of the loaf, leaving a 2cm thick shell. Place the loaf, lid and bread pieces on a baking tray.
2.

Brush with 1/4 cup (60ml) oil and season. Bake for 30 minutes or until golden and crusty. Meanwhile, place milk, cream cheese and sour cream in a food processor and whiz until smooth.
3.

Whisk yolks and flour in a small bowl. Add to processor with the stock and mustard, and whiz to combine. Place butter and remaining 1 tbs oil in a saucepan over medium heat. Add onion and cook for 2 minutes or until softened.
4.

Add garlic, bacon and parsley stalks, and cook for 3 minutes or until golden. Add wine and simmer until reduced by half. Add fish and milk mixture, and stir to combine.
5.

Cook for 10 minutes or until thickened and fish is cooked through. Season, stir through lemon juice, spinach, dill, spring onion, chilli and parsley leaves. Set aside to cool.
6.

Spoon mixture into loaf. Sprinkle over paprika. Serve with toasted bread.