RECIPE: Barramundi and prawns with pumpkin salad
500g butternut pumpkin
1 tbsp canola oil
2 tbsp honey
1 Spanish onion
1/2 iceberg lettuce (small)
100g baby spinach
1 cup sundried tomatoes
150-200g Danish fetta
100g toasted almond flakes (optional)
1 tbsp US mustard
1 tsp garlic
3/4 cup capers
3/4 cup gherkins
1/2 Spanish onion
1/2 bunch parsley, finely chopped
BARRAMUNDI AND PRAWNS
4 barramundi fillets
1 cup plain flour
3 pinches salt and pepper
11/2 tbsp canola oil
2 x 50g butter
240g (12) tiger prawns, peeled with tails on
Tartare sauce: Combine eggs, mustard, vinegar and garlic. Gradually add oil to your egg mix. Keep the stream of oil a constant pour and don’t stop the food processor until your mayo is thick. Semi-roughly chop capers, gherkins, red onion and parsley.
Drain these ingredients to remove as much moisture as possible, before adding to mayo and mixing well.
Pumpkin salad: Preheat oven to 180C. Peel and cut pumpkin in 4cm cubes. Toss pumpkin in a bowl with the canola oil, honey and a pinch of salt and pepper and spread across a baking tray. Bake for 25-30 minutes. Finely slice onion.
Finely shred iceberg lettuce. Roughly chop sun-dried tomatoes and break up the Danish fetta into bite-size pieces, then mix it in gently with your cooled pumpkin.
Barramundi and prawns: Bring a small pot of water to a gentle simmer. Get a large skillet on a medium to low heat. Once skillet is warm, add the oil and butter. On a plate, spread the flour and seasoning and lightly dust your barramundi on both sides, then place the barramundi fillets into your skillet skin side down.
Cook for about 3-4 minutes until the barramundi is a deep golden brown. Turn the fish over and cook for another 3-4 minutes. Put prawns into simmering water with a pinch of salt and poach for about 1-2 minutes.
Assemble salad, and serve with lemon and a drizzle of pesto.
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