Cured barramundi with pickled vegetables and lemon herb cream

Name: Cured barramundi, pickled vegetables and lemon herb cream recipe
Yield: 6
Ingredients: 20.00 ml white peppercorns; 2 tsp coriander seeds; 200g table salt; 130g caster sugar; 1kg skinless side of barramundi, pin-boned; 45g cooking salt; 90g caster sugar; 1 clove, toasted; 2 star anise, toasted; 1/4 tsp coriander seeds, toasted; 2 bay leaves; 250ml cider vinegar; 250ml white wine vinegar; 1 bunch radishes, quartered; 1 Lebanese cucumber, halved lengthways, seeds removed, sliced; 2 long green chillies, thinly sliced; 1 small red onion, sliced into rounds; 200g sour cream; Juice of 1/2 lemon; 20.00 ml wholegrain mustard; 1 garlic clove, crushed; 20.00 ml chopped chives; 20.00 ml chopped dill; Juice of 1 lemon; 1/2 bunch chives, chopped; 1/2 bunch coriander, leaves picked; 1/2 bunch flat-leaf parsley, leaves picked; 1/2 preserved lemon, chopped; 2 tsp Dijon mustard; 40.00 ml drained capers

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P16 Cured barramundi with pickled vegetables and lemon herb cream

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by Alejandro Saravia

CHEF

Nov 21, 2022

Chef Alejandro Saravia shares the cured barramundi from Farmer's Daughters' starter menu.

1 tbs white peppercorns
2 tsp coriander seeds
200g table salt
130g caster sugar
1kg skinless side of barramundi, pin-boned

Pickled vegetables

45g cooking salt
90g caster sugar
1 clove, toasted
2 star anise, toasted
1/4 tsp coriander seeds, toasted
2 bay leaves
1 cup (250ml) apple cider vinegar
1 cup (250ml) white wine vinegar
1 bunch radishes, quartered
1 Lebanese cucumber, halved lengthways, seeds removed, sliced
2 long green chillies, thinly sliced
1 small red onion, sliced into rounds

Lemon herb cream

200g sour cream
Juice of 1/2 lemon
1 tbs wholegrain mustard
1 garlic clove, crushed
1 tbs chopped chives
1 tbs chopped dill

Green vinaigrette (makes 1 1/2 cups)

Juice of 1 lemon
1/2 bunch chives, chopped
1/2 bunch coriander, leaves picked
1/2 bunch flat-leaf parsley, leaves picked
1/2 preserved lemon, chopped
2 tsp Dijon mustard
2 tbs drained capers
1 cup (250ml) extra virgin olive oil

Method

1.

Heat a small frypan over medium heat. Add peppercorns and coriander seeds and toast for 1-2 minutes until fragrant. Transfer to a mortar and pestle and coarsely grind. Combine salt, sugar and spices in a bowl. Line a large baking tray with plastic wrap and scatter over half the salt mixture. Top with barramundi and sprinkle over the remaining salt mixture, packing tightly around the fish. Cover tightly with plastic wrap and refrigerate overnight.
2.

For the pickled vegetables, place salt, sugar and 2 cups (500ml) water in a medium saucepan over medium heat and bring to a simmer. Cook, stirring, until sugar has dissolved. Add spices, bay leaves and vinegars and simmer for 5 minutes to infuse the flavours. Remove from heat and cool to room temperature. Divide vegetables among separate containers and pour over cooled pickling liquid. Refrigerate overnight.
3.

Meanwhile, for the lemon herb cream, place all ingredients in a bowl and whisk until well combined. Season to taste.
4.

For the greens vinaigrette, place all ingredients in a blender and whiz for 1 minute or until well combined (it should be creamy and the herbs should be completely broken down). Season to taste.
5.

Remove barramundi from fridge, scrape off all cure mixture and wipe fish with a clean damp cloth to remove any excess. Thinly slice barramundi, and serve with lemon cream, pickled vegetables and greens vinaigrette alongside.