• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Barramundi
  • 150g barramundi, per person
  • 10g olive oil
  • salt and pepper to taste
  • Braised endive
  • 3 ½ pieces endive, per person
  • 4 tbsp butter
  • 4 tbsp honey
  • 4 tbsp lemon juice
  • salt and pepper to taste
  • Cauliflower puree
  • 400g cream
  • 300g cauliflower
  • salt and pepper to taste
  • Eggplant relish
  • 3 tbsp olive oil
  • 1 brown onion
  • 2 cloves garlic
  • 1 eggplant
  • 6 tomatoes
  • 2 spanish onion
  • 3 tbsp sugar
  • 2 tbsp caper
  • 2 vinegar
  • Shellfish sauce
  • 6 tbsp olive oil
  • 3 cloves garlic
  • 300g fish stock
  • 300g whipping cream
  • 1 sprig of thyme
  • 3 tbsp butter
  • Salt and pepper to taste


  1. Barramundi: Preheat a large heavy skillet over medium heat for 3 minutes. Coat the fish with olive oil, salt and pepper. Then place it in the skillet and increase heat to high, pan-sear for 3 minutes.
  2. Put in a 160 degrees Celcius oven for 6 minutes. Then remove from oven.
  3. Braised endive: Wash endive and cut into four.
  4. Put in the vacuum pack together with butter, honey, salt, pepper and lemon juice.
  5. Steam it in the combi oven and cook for 15 minutes. Remove from vacuum pack & pour into a pan.
  6. Heat the pan over medium heat, and pan sear endive till golden brown.
  7. Cauliflower puree: Wash cauliflower, cut into small pieces and put into a medium sauce pot.
  8. Put in cream, salt, pepper and cook for 30 minutes till cauliflower is very soft.
  9. Lastly, put into a food processor and blend it until it becomes a puree.
  10. Eggplant relish: Heat oil in skillet over medium heat, add onions, salt and pepper till soft.
  11. Add tomato, eggplant and cook until it is very soft. Add vinegar, caper, sugar and cook over medium low heat until brown.
  12. Remove from fire and season with salt and pepper to taste. Then serve.
  13. Shellfish sauce: Heat stock pot and put olive oil, garlic, thyme, butter to sautee.
  14. Put fish stock and cream together - bring it to boil.
  15. Put salt pepper to taste.

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