Cooking Instructions
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Step 1
Pat
Whole Barramundis (2.2 lb)
with a paper towel. Season with
Sea Salt Flakes (to taste)
and
Freshly Ground Black Pepper (to taste)
and drizzle with
Oil (2 Tbsp)
. Preheat the oven to steam roast at 125 degrees C (255 degrees F).
Step 2
Add
Oil (2 Tbsp)
to a large frying pan, and place over high heat. Add
Mushrooms (1 cup)
and cook until all the juice comes out.
Step 3
Add
Carrots (2/3 cup)
,
Celery (2/3 cup)
,
Fennel Bulbs (1 cup)
, and
Leek (1/2)
, stir with a wooden spoon, until brown. Pour in
Riesling (1 2/3 cups)
and add
Granulated Sugar (1 tsp)
, boil then turn to medium heat and simmer for 5 minutes.
Step 4
Put barramundi fillets into a deep tray and pour vegetables and liquid on top.
Step 5
Place tray on shelf 3 (middle of the oven), then insert core temperature sensor in the middle of the biggest fillet. Cook until the core temperature of 62 degrees C (140 degrees F) is reached.
Step 6
Remove skin, then arrange fillets on top of vegetables and
Bok Choy (to taste)
.
Step 7
Spoon over sauce reduction from the baking dish. Garnish with
Fresh Parsley (to taste)
. Serve warm.
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