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Barramundi with radicchio salad

Name: Barramundi with radicchio salad recipe
Yield: 4
Ingredients: 8 cups (2L) good-quality vegetable stock; 1/2 cup (110g) arborio rice; Extra virgin olive oil, to drizzle; 800g sashimi-grade skinless barramundi fillet, pin-boned, sliced thinly; 2 cups loosely packed shredded radicchio; 1/2 bunch tarragon, leaves finely chopped; 1/2 bunch chervil, leaves finely chopped; 1/4 cup (45g) pitted Ligurian olives or pitted small black olives, finely chopped; 1/3 cup (80ml) extra virgin olive oil; 2 tbs chardonnay vinegar (or white wine vinegar)

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by Alessandro Pavoni

CHEF

Sep 01, 2020

This barramundi salad from Alessandro Pavoni makes the most of seasonal produce.

8 cups (2L) good-quality vegetable stock
1/2 cup (110g) arborio rice
Extra virgin olive oil, to drizzle
800g sashimi-grade skinless barramundi fillet, pin-boned, sliced thinly
2 cups loosely packed shredded radicchio
1/2 bunch tarragon, leaves finely chopped
1/2 bunch chervil, leaves finely chopped

Olive dressing (makes approx. 140ml)

1/4 cup (45g) pitted Ligurian olives or pitted small black olives, finely chopped
1/3 cup (80ml) extra virgin olive oil
2 tbs chardonnay vinegar (or white wine vinegar)

Method

1.

Preheat oven grill to high. Place stock in a medium saucepan over high heat and bring to the boil. Stir in the rice and return to the boil. Reduce heat to medium and simmer for 15-20 minutes until al dente. Strain rice and discard stock. If rice is sticky, quickly rinse under cold water. Cool completely. Place in a large bowl with a drizzle of oil, season to taste and toss to combine. Set aside.
2.

Meanwhile, for the olive dressing, place all ingredients in a bowl, season to taste and whisk to combine. Set aside.
3.

Place barramundi on a large greased oven tray and grill on the top shelf, in batches if necessary, for 2-3 minutes until just cooked.
4.

Place the radicchio, tarragon and chervil in the bowl with the rice. Add half of the dressing and toss to combine. Divide salad among plates and top with barramundi. Drizzle over remaining dressing to serve.