Eggplant Kleftiko, Wallaby, Pomegranate, Tahini and Parsley - Chef Recipe by Reuben Davis
“This dish really highlights what we are trying to achieve at The Press Club, it is very inspired by...
160 g skinless barramundi fillet (1 piece is approximately 160 g)
1 oak lettuce
1 kg fresh mussels (approximately four servings)
30 g garlic
2 French eshallots
200 ml pure cream
200 g butter
Salt and pepper
2 cups white wine
In one pot add olive oil, roughly chopped carrots, onion and one clove of garlic. When the pot has come to a high heat, add the washed mussels and 2 cups of white wine, put on a lid for 5 minutes and set aside. When the mussels have cooled, pick the meat out, discarding the shell but keeping the mussel stock and set aside.
In a warm to medium heat pan, add some vegetable oil and season the barramundi with salt and pepper. Add fish to the pan at an appropriate temperature (do not smoke oil) and cook on one side until golden brown. Place in the oven for 7 minutes at 200 C.
While the barramundi is cooking, add finely chopped eshallots to a pan, 15 g of minced garlic and some oil, sweat off for about 3-4 minutes until soft. While this is cooking add 80 ml of mussel stock and reduce slightly. Add cream and warm until just hot.
With a whisk, mix the butter in the cream a little bit at a time (the temperature must be warm, not hot). The butter will start to thicken the sauce, season with salt and pepper, lemon zest and a squeeze of lemon juice.
To finish, place the remainder of the butter in a small pan and wilt the oak lettuce with salt and lemon zest. Arrange in the middle of the plate and pour the sauce over in front of guests.
Recipe provided by Quoi Dining