Winter Barramundi

Winter Barramundi
 
Amt    Ingredient
7 ozs.    barramundi filet, patted dry
2 tbsp.    pomegranate gastrique (see below)
4 tbsp.    cauliflower puree
1 tbsp.    toasted pine nuts
assorted colors of roasted cauliflower
Brussels sprouts leaves, blanched
smoked Maldon

For the Pomegranate Gastrique:

Amt    Ingredient
1 cup    sherry vinegar
1 cup    red wine vinegar
1/2 cup    dark brown sugar
1/4 cup    pomegranate molasses

Procedure:

• Combine vinegars and sugar in a pan over medium heat, stirring frequently; allow to simmer for 10 minutes.
• Add molasses to the mixture, whisking until smooth; allow to simmer for an additional 5 minutes.
• Remove from heat immediately; cool and reserve.

Assembly:

• Score the skin of a barramundi filet. Season with Maldon and sear in a smoking pan, skin-side down, until just beginning to brown.
• Turn the filet and add 1 tbsp. butter, half a clove of garlic, and a sprig of fresh thyme.
• Turn off flame. Butter-baste the filet until the heat has mostly dissipated.
• Hold, and finish in the oven when fired.
• Serve the gastrique lightly chilled.
• Sprinkle toasted pine nuts as garnish, arrange cauliflower and sprouts leaves, and season with Maldon.

Submitted by John Zeggert, Executive Chef, St. Davids Golf Club, Wayne, Pa.

Tags: john zeggert St. Davids Golf Club wayne pa winter barramundi