Smokey Barracuda with Seared Potatoes & a Palm Heart, Red Onion & Asparagus Salad
Author: Kiran Jethwa
Recipe type: Seafood
Cuisine: Seafood
Prep time:
Cook time:
Total time:
Serves: 4
Barracuda is a white meaty fish and by lightly smoking it you have the perfect flavour and textural combination.
Ingredients
- For the barracuda, marinade and sauce
- 800 gram loin of Barracuda or kingfish
- Juice of 4 lemons
- 100 ml Olive oil
- 100 ml White balsamic vinegar
- 2 Onions
- 4 cloves garlic
- Salt & Black pepper to taste
- 4 bulbs wild ginger
- ½ bunch tarragon
- 1 tablespoon butter
- 200 ml fresh cream
- For accompaniment
- 4 large potatoes
- Salt to taste
- Olive oil for grilling
- For the palm heart, red onion & asparagus salad
- 1 jar brined palm heart
- 1 chopped red onion
- 150 ml Olive oil
- 1 bunch Wild Asparagus
- 50 ml White wine vinegar
- Salt & Black pepper to taste
Instructions
- To prepare the barracuda fillet the fish and skin it then cut into large pieces and set aside
- For the marinade in a bowl combine lime juice, olive oil, white balsamic vinegar, finely crushed onion and garlic and then season with salt and black pepper
- Place the fillets in the marinade and leave it to marinade for 2 hrs
- Remove the fish from the marinade and set the marinade aside. Then place the fish on the grill and leave the it to smoke for 45 minutes
- Heat up the skillet and add olive oil, place the smoked fish on the skillet and sear for 2 and a ½ minutes (keep turning that it doesn’t burn)
- Remove the fish from the grill and set aside
- For the sauce place a pan on the heat and pour in the marinade, add some finely sliced wild ginger and let this poach for 2 mins
- Add some tarragon to the marinade mix, a knob of butter, fresh cream and cook it down for 5mins remove the sauce from the heat and set aside
- To make the salad slice the palm heart into long thin strips, then in a bowl combine with red onion
- Heat up a skillet and add olive oil, fry the asparagus for 2 minutes, and remove from the skillet.
- Slice the asparagus and add to the bowl of onions and palm heart. Drizzle some white wine vinegar and season with salt and black pepper then mix and set aside
- For the accompaniment heat water in a pot and add salt then slice the potatoes into chunky discs shape and add them to the pot, cover with a lid and cook until tender (They should be partly cooked)
- When the water starts to boil remove the potatoes from the pot
- Place the potatoes on a hot grill and drizzle olive oil on top, sear both sides for 3 mins on each side remove the potatoes form the skillet and place on a plate then season with salt and set aside
- To serve place the potatoes in the center of the plate and layer the wild asparagus, top with the smoked fish and trickle some sauce over
