Grilled Barramundi with Lemon Myrtle Mash
Ingredients:
4 x 200 grams (7 oz.) barramundi fillet skin on
1 kg. (2 pounds) potatoes
120 ml. (½ cup) milk
80 grams (3 oz.) butter
3 grams(1/2 teaspoon) lemon myrtle
pinch salt
macadamia nut oil
45 grams (3 tablespoons) quandong confit
fresh herbs
Procedure:
Peel the potatoes and place them into small pot with salted cold water and bring to the boil. Simmer for 40 minutes. Strain and allow to sit for a few minutes to dryout. Then return to pot and mash the potatoes. Add butter, milk and lemon myrtle. Season if required with salt. Heat the grill or barbeque. Season the barramundi on the skin side and season with salt. Place the barramundi skin side down and cook till crispy, turn over and finish till medium. To serve, place the lemon myrtle mash potato on the plate, then place the grilled barramundi on the mash. Top with two quandong halves and drizzle some of the confit juices around the plate. Garnish with sprig of fresh herbs.
