6 x 150g Barramundi fillet, skinned
3 bunches English spinach, stems removed and discarded
Pinch of salt
2 litres good quality or homemade chicken stock reduced by 95% (190ml) to a glaze
Young garlic sauce
3 garlic heads, cut in half horizontally
100ml chicken glaze
25ml apple vinegar
3 medium size royal blue potatoes
⅛ purple cauliflower
Crispy parsley, edible flowers
4 litres canola oil, split between two pans
- Place spinach and salt in a solid steam tray. Steam at 100°C for 2 minutes. Squeeze excess moisture into a jug.
- Place spinach in a blender and puree on high speed, slowly adding the liquid from the jug until emulsified and at required consistency. Pass through a fine sieve and place in a squeezy bottle ready for serving.
- Cook and reduce the stock until just 190ml. Be careful not to over reduce to avoid bitterness.
Young garlic sauce
- Pre-heat oven on Fan Plus at 180°C. Cut the garlic heads in half horizontally. Gently sauté in a small pan with the butter over medium heat. When lightly coloured, add 100ml chicken glaze and 500ml water.
- Place pan in the oven, covered, until tender for 35 minutes.
- Remove pan from oven and allow garlic to cool slightly. Remove the skin and blend garlic on low speed with apple vinegar until silky smooth.
- Heat some of the oil in a pan to 140˚C, whilst heating oil in a second pan to 180˚C.
- Peel the potatoes and slice 2mm thick on a mandolin, ensuring you slice the potato lengthways. Stack and cut the slices into 3cm squares. Do not rinse the potato; you need to maintain the starch.
- Place 4-5 slices of potato in the pan set at 140˚C, swirl with a slotted spoon, stirring constantly to keep the potato moving until they are blistered. Let them cook for a couple of minutes, then transfer to the pan set at 180˚C, once transferred into the second pan they will puff up. Continue to cook until an even golden colour, drain on paper towel. Repeat with remaining potato squares.
- Pre-heat oven on Moisture Plus at 190°C and select 1 manual burst of steam. Place fish on multi-purpose tray lined with baking paper. Place in oven on shelf position 3 and release steam immediately. Set minute minder and cook for 8 minutes or until fish is cooked.
- Lightly heat the barramundi fillets in a pan with thyme and butter. Avoid too much colour on the fish.
- Steam cauliflower fleurettes for 2 minutes in the steam oven at 100˚C. Plunge into iced water to cool quickly.
- Pipe the spinach puree, using a plain 5mm nozzle, in a spiral shape starting in the centre of the plate.
- Place 4-5 small teaspoons of garlic sauce around the plate.
- Place 3 pommes soufflé around the plate, garnish with flowers.
- Place the cauliflower fleurettes between the fish and the pommes soufflé.
Hints and tips
- Pommes soufflé will hold in the warming drawer for a few hours, or until ready to serve.
- Royal blue potatoes can be substituted for désirée potatoes or an alternative dry potato variety.
- The more moisture you have in the potatoes, the less likely the pommes soufflé is to crisp.