Snapper alla Vernaccia - Chef Recipe by Bruno Conti
This is a Sardinian fresh fish dish, with white wine, butter and lemon that is sure to tempt all tas...
2 fresh barramundi fillets (about 150g)
6 cooked King prawns
4 Sunny Queen free-range hard-boiled eggs, chopped
1/2 cup extra virgin olive oil
2 Tbs white wine vinegar
1 Tbs wholegrain mustard
7 chopped cornichons
1 1/2 Tbs drained baby capers
Pinch sea salt flakes and freshly ground pepper
2 Tbs chopped fresh parsley, tarragon and dill
Vegetable oil for cooking
Lemon to serve
Pat barramundi fillets with a paper towel until very dry. Season flesh side with salt and pepper. Sit at room temperature skin side down on a paper towel.
In a fry pan, heat 2-3 tablespoons of vegetable oil to a high heat.
Add barramundi, skin side down. Using a spatula, press down on each fillet for 10 seconds so the whole skin is pushed flat against the pan.
Turn the heat down to low/medium. Cook for 5-6 minutes, then flip over and cook for 1-2 more minutes until cooked through.
Season the crispy skin with extra salt flakes.
Whisk, oil, vinegar and mustard together until well combined. Add cornichons, capers and seasoning to taste.
Just before serving, add herbs and quartered hard-boiled eggs, mixing carefully.
Put a good spoonful of sauce on the plate and spread around.
Place barramundi skin side up on top and arranged peeled prawns around.
Spoon over some more sauce, garnish with fresh herbs and lemon wedges.
Serve with a crispy salad and crusty bread to soak up the sauce.
Credits: Sunny Queen
Photo Credits: Sunny Queen