
By gourmettraveller.com.au
Barramundi en croûte
Instructions
Prep:40minCook:3h
Australian Gourmet Traveller recipe for barramundi en croûte by Donovan Cooke from The Atlantic in Melbourne.
Updated at: Sat, 29 Mar 2025 07:31:38 GMT
Nutrition balance score
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Ingredients
6 servings

10vine-ripened tomatoes
bases scored

200mlolive oil

1.5fennel bulbs
small, thinly sliced on a mandolin

1 cupkalamata olives
pitted and coarsely chopped

2 x 550gbarramundi fillets
cone bay, pin-boned

10kipfler potatoes
large, scrubbed

200mlextra-virgin olive oil

1 ½ cupsflat-leaf parsley
loosely packed, coarsely chopped

radicchio
to serve, salad

fennel

pear

1.4kgplain flour

1kgrock salt

2 cupsthyme
coarsely chopped

2 cupsrosemary
coarsely chopped

7eggwhites
lightly beaten

crêpes

125 gmplain flour
sieved

2eggs
lightly beaten

400mlmilk

1 Tbspchives
finely chopped
SAUCE VIERGE

250mlextra-virgin olive oil

80mllemon juice

2 tspcoriander seeds
finely crushed with a mortar and pestle

1 cupbasil
firmly packed, cut into julienne
Instructions
View on gourmettraveller.com.au
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