REX - Regional Express

kitchenconfidential Chimichurri barramundi with celeriac puree and sweet corn and crispy pancetta salad Serves 4 Ingredients Barramundi • 10g garlic, peeled • ½ bunch flat-leaf parsley • ½ bunch coriander • 6 sprigs fresh oregano • 30ml champagne vinegar • sea salt flakes, to taste • freshly ground pepper, to taste • 80ml olive oil • 4 x 180g barramundi fillets Celeriac puree • 300g celeriac, peeled and grated • 20g butter • 200ml thickened cream • 200ml water • 4g sea salt flakes Salad • 150g pancetta, sliced • 2 sweet corn cobs in the husks • ½ punnet grape or cherry tomatoes, cut in half • ½ continental cucumber, cut into long slivers • 1 20g wild rocket Salad dressing • 1 ripe mango or 100g mango puree • 15ml champagne vinegar • 15ml balsamic vinegar • 60ml orange juice • 15g Dijon mustard • salt and pepper, to taste • 100ml vegetable oil Method 1. To prepare the barramundi, blend all ingredients (except barramundi) and 30ml of the oil in a bar blender until bright green and fine. Marinate barramundi in half of the mixture, cover and refrigerate for one hour. Keep leftover marinade in the fridge until serving. 2. To make the celeriac puree, place all ingredients in a saucepan and simmer, covered, for 20 minutes or until celeriac is soft. Blend with a stick or bar blender until fine, adjusting the mixture with boiling water if needed. Keep warm. 3. Preheat oven to 120˚C. To make the salad, place pancetta on a baking sheet lined with parchment paper and bake for 30–40 minutes or until crispy, depending on oven. Place corn cobs (in the husks) on a hot grill. Cover. Turn corn occasionally until husks are charred on all sides – about 20 minutes. Remove corn from grill. Let stand for 10 minutes. Using a tea towel to protect your hands from the heat, remove the silks and charred husks. Holding the cob steady, cut the kernels from the cob with a sharp knife, making downward strokes. Add all salad ingredients to a salad bowl. Combine all salad dressing ingredients except oil in a food processor or bar blender. Slowly add oil during blending and adjust seasoning to taste. Set aside. 4. To cook the barramundi, heat remaining 50ml of oil in a frying pan over medium-high heat. Season and pan-fry barramundi for 3–4 minutes on each side or until cooked through. Spread remaining marinade on the 'presentation side' of each fillet. 5. To serve, spread a couple of spoonfuls of celeriac puree in the centre of the plate. Add dressing to salad and stack on the plate. Top with barramundi. 35

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