Entrée · Season 8

Crispy Barramundi with Sprouts, Pancetta and a Prawn Head Broth

Name: Crispy Barramundi with Sprouts, Pancetta and a Prawn Head Broth
Yield: 4
Ingredients: 2 tbsp olive oil; 100g pancetta, diced; 1 onion, sliced; 8 prawn heads; 60ml Pernod; 60ml brandy; 1 cup vegetable stock; 1 cup water; 4 sprigs thyme; 1 pinch saffron; salt, to taste; juice of ½ a lemon, or to taste; sherry vinegar, to taste; 2 large Dutch cream potatoes, sliced to 8 x 5mm thick slices; 1 tbsp butter; 1 tbsp olive oil; 3 tbsp olive oil, for frying and dressing; 4 brussels sprouts, halved and trimmed; 2 brussels sprouts, leaves picked and separated; juice of ½ a lemon, or to taste; salt, to taste; 4 x 150g portions barramundi fillet, boned; 2 tbsp olive oil, for frying; salt and pepper, to taste; 1 tbsp butter; Fennel flowers; sprigs Dill; Sugar snap peas, freshly shelled

Matt Sinclair

Contestant · 26 Jul 2016

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Prawn Head Broth

2 tbspolive oil

100gpancetta, diced

1onion, sliced

8prawn heads

60mlPernod

60mlbrandy

1 cupvegetable stock

1 cupwater

4 sprigsthyme

1 pinchsaffron

salt, to taste

juice of ½ a lemon, or to taste

sherry vinegar, to taste

Potatoes

2 largeDutch cream potatoes, sliced to 8 x 5mm thick slices

1 tbspbutter

1 tbspolive oil

Sprouts

3 tbspolive oil, for frying and dressing

4brussels sprouts, halved and trimmed

2brussels sprouts, leaves picked and separated

juice of ½ a lemon, or to taste

salt, to taste

Barramundi

4 x 150g portionsbarramundi fillet, boned

2 tbspolive oil, for frying

salt and pepper, to taste

1 tbspbutter

Garnish

Fennel flowers

sprigsDill

Sugar snap peas, freshly shelled

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

PotatoButterFennelLemonPeasThymeBrussels SproutsOnionSaltSaffronPancettaOlive OilPrawnVegetable StockSherry VinegarDillBarramundiBrandyWaterSeafood

Recipe by Matt Sinclair, Season 8. Originally published by Network 10 on 26 Jul 2016.

Original on 10 Play ↗