Crispy skin Humpty Doo Barramundi with garlic mushrooms and creamy mash
Crisp-skinned barramundi meets the smoothest, creamiest mash in this simple but luxe dish. Use a mix of mushrooms – think king browns, chestnut and swiss browns – for visual and textural appeal. Don’t be scared to take the burnt butter sauce to the limit - you want it to be nut brown and fragrant for maximum flavour.
4
serves
30 mins
30 mins
EASY
Ingredients
4
Humpty Doo Barramundi Fillet portions
60ml
(1/4 cup)
olive oil
150g
chilled butter, diced
500g
mixed mushrooms, sliced, halved or whole, depending on the size
2
garlic cloves, finely chopped
1
tbsp
coarsely chopped thyme
Finely grate rind and juice of 1
lemon, plus extra wedges to serve
2
tbsp
coarsely chopped flat-leaf parsley
Wilted spinach, to serve
Creamy mash
1kg
Sebago or Coliban potatoes, peeled and cut into rough 5cm chunks
300ml
pouring cream
60g
butter, diced
2
garlic cloves, finely chopped
Instructions
- To make the creamy mash, combine potatoes in a large saucepan with enough cold salted water to cover generously, bring to the boil and cook for 10-12 minutes until potatoes are tender when pierced with a skewer. Drain and return to the pan, then mash until smooth. Bring the cream, butter and garlic just to the simmer in a separate saucepan, gradually add to the potato and mix until smooth. Season generously and keep warm.
- Heat a large heavy-based frying pan over medium heat. Season barramundi all over with sea salt and freshly ground pepper. Drizzle with 2 tbsp olive oil and rub into the skin and flesh.
- Place barramundi, skin-side down in the heated pan and cook for 6 minutes, turn and cook for another 7 minutes. Transfer to a plate to rest for 2 minutes.
- While the barramundi is cooking, heat 30g butter and remaining olive oil in a separate frying pan until the butter is foaming. Add the mushrooms, season to taste and fry, stirring occasionally for 5-6 minutes until mushrooms are tender and golden brown. Stir in the garlic, thyme and lemon rind to combine and season to taste. Transfer to a plate.
- Wipe out the pan, add remaining butter and cook, swirling pan occasionally, for 4-6 minutes until butter is browned. Remove from the heat, add lemon juice and parsley and stir to combine.
- Divide the creamy mash among serving plates, top with barramundi and spoon garlic mushrooms and brown butter over the top. Serve with wilted spinach and lemon wedges.