Barramundi fillet on a bed of greens
I love a large family dish to share. This is a perfect one for dinner. Add a green salad to it if you are a bit more hungry.
- a 750 g fillet of barramundi
- 7 brussels sprouts
- 2 bunches of green asparagus
- half a large white onion
- 15 g butter
- Mixed spice ground (basically all spice and nutmeg mix)
For the (quick) hollandaise sauce:
- 1 full egg and 1 egg yolk
- 50 g butter
- 3 tablespoons of just boiled water
- juice of one lemon
- Salt and pepper
- Trim the base of the brussels sprouts and cut thinly. Similarly peel the onion and cut thinly.
- In a large deep bottom pan, place the butter and melt, add 1 cup of water, the onion and the Brussel sprouts.
- In the meanwhile salt each side of the fillet.
- One the water shows a little boil, place the fish on top, squeeze a lemon. Dust a little mixed spices on top and the few heads of parsley.
- Cover and reduce heat to half, cook gently for minutes.
- While the fish is cooking, snap the bottom part of the asparagus, discard them. Steam the asparagus until bright green and just tender.
- For the hollandaise, use a small size thick based saucepan and a whisk. Melt the butter in the saucepan. Mix the egg and egg yolk with the hot water in a bowl. Keep mixing and add the melted butter (away from the stove) and lemon juice. Sometimes the heat of the butter is sufficient to make the sauce thicken without placing back in the saucepan and on low fire. If this is the case, complete the seasoning adding salt and pepper. Otherwise, place back in the saucepan and on a very low fire, whisk continuously until the sauce starts to thicken. Transfer immediately back to the bowl and season to taste.
- When the fish is cooked through (insert a skewer or a pointy knife through the flesh, pull aside gently, it should come apart with no effort), place the pan in the middle of the dinning table with the asparagus and the hollandaise sauce.