Fish Entertaining Entrees

Smoked barramundi rillettes

Name: Smoked barramundi rillettes recipe
Yield: 8
Ingredients: 4 (200g each) barramundi fillets, skin on, skin lightly scored; 20.00 ml salt flakes; 1/2 tsp black peppercorns, toasted, lightly crushed; 1/2 tsp coriander seeds, toasted, lightly crushed; 1/2 tp fennel seeds, toasted, lightly crushed; 4 sprigs thyme; 3 bay leaves, roughly torn; 100g uncooked rice; 100g brown sugar; 50.00 ml black tea leaves; 100g creme fraiche; Finely grated zest and juice of 1 lemon; 40.00 ml finely chopped chives, plus extra, to serve; White pepper, to season; Potato crisps, to serve; 250ml cider vinegar; 55g caster sugar; 20.00 ml fine salt; 1 bulb fennel, thinly shaved (we used a mandoline)

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by Matt Stone

Oct 10, 2024

Elevate your entertaining menu with this delicious smoked barramundi rillettes. Perfect for sharing as a starter, this fragrant seafood dish elegantly pairs smoky flavours of the delicate barramundi with a vibrant collection of herbs and spices. Ingredients like peppercorn, thyme, bay leaves, black tea and toasted coriander and fennel seeds lift the smoked fish to create a perfect combination of flavours and textures. Served with crispy and salty potato crisps, there's nothing we don't love here.

Recipe note: Begin this recipe at least 1 day ahead. Rillettes is ready to be eaten straight away, but the best results will come from leaving it overnight to set. Store in an airtight container in the fridge. You’ll need a 750ml sterilised jar.

4 (200g each) barramundi fillets, skin on, skin lightly scored
1 tbs salt flakes
1/2 tsp black peppercorns, toasted, lightly crushed
1/2 tsp coriander seeds, toasted, lightly crushed
1/2 tp fennel seeds, toasted, lightly crushed
4 sprigs thyme
3 bay leaves, roughly torn
100g uncooked rice
100g brown sugar
2 1/2 tbs black tea leaves
100g creme fraiche
Finely grated zest and juice of 1 lemon
2 tbs finely chopped chives, plus extra, to serve
White pepper, to season
Potato crisps, to serve

Pickled fennel

1 cup (250ml) cider vinegar
1/4 cup (55g) caster sugar
1 tbs fine salt
1 bulb fennel, thinly shaved (we used a mandoline)

Method

1.

Season fillets with salt flakes and place in a non-reactive container that fits fish snugly along with the peppercorns, coriander and fennel seeds, thyme and bay leaves. Chill, covered, for 8-10 hours, flipping fish after 6 hours.
2.

Meanwhile, to make the pickle, place vinegar, sugar, 1/2 cup (125ml) water and salt in a small saucepan. Bring to the boil over high heat, stirring to dissolve the sugar. Place fennel in a 750ml sterilised jar and pour over the hot liquid. Allow to cool, then store in the fridge until ready to use.
3.

Using doubled pieces of foil, line base of a large wok to create a bowl with raised edges that fits neatly inside. Fill foil bowl with the rice, brown sugar and tea leaves. Stir gently to combine, then level surface. Cover wok with a tight-fitting, domed lid and heat over high heat for 8-12 minutes, until you can smell and see some smoke escaping from the lid.
4.

Preheat oven to 240°C/220°C fan-forced. Place a wire rack that fits down inside the wok over top of the foil bowl and line the rack with baking paper.
5.

Brush spices and herbs off fish and discard, then place fish on rack, skin-side down, with a little space between each to allow for even flow of smoke and air. Cover with lid and smoke over high heat for 15 minutes. Transfer to a baking tray and bake in oven for 6-8 minutes, until cooked through and flesh flakes easily when tested with a fork. Set aside to cool.
6.

Use your hands to flake the fish away from skin, trying not to break it up too much (some texture is good). Place flesh in a large bowl with the creme fraiche, lemon zest and juice and chives. Mix gently - don’t break the fish up much more. Season with white pepper and salt flakes to taste.
7.

Place rillettes in a serving bowl and scatter with extra chives. Serve with pickled fennel and potato crisps on the side.