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Oh, Beautiful Barramundi!

April 5, 2011

Pretty perfect, don't you think?

Braised endive and a gorgeous green-and-purple Thai basil leaf garnish this gorgeous fillet of barramundi we sourced from Australia. Widely considered to be that nation’s most popular fish, barramundi has a delightfully  tender, flaky white meat with a delicate flavor, and we pan-sear it to give it deliciously crispy skin. We garnish the fish with uni—sea urchin roe—for the most intriguing counterpoints of flavor and texture. A lovely pool of golden beet puree provides a subtle sweetness that harmonizes all the other flavors, and we add the further bright spark of a few tangerine segments.

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One Comment leave one →
  1. April 5, 2011 5:07 pm

    That green-and-purple Thai basil leaf is a lovely touch. Very appetizing dish. Also, this reminds me that I haven’t cooked with endives in a long time.

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