Barramundi with Apple Remoulade
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Barramundi with Apple Remoulade
Recipe By Michael Weldon
Ingredients
4 Smitten Apples, julienne
1 head of fennel, shredded and fronds saved
2 spring onions, sliced thinly
2tbs Capers
¼ cup mayo
1 lemon
½ bunch mint, leaves picked
Method
Heat the BBQ or griddle pan until smoking. Brush the skin of the fish with extra virgin olive oil. Add to the BBQ and cook until the skin is crispy and the fish is cooked halfway. Turn and cook the fish for another couple of minutes
In a bowl combine the apple, fennel, spring onion, capers, mayo, lemon juice and a pinch of salt, mix together until all the ingredients are coated in the mayo.
Serve the remoulade, topped with the Barra and garnish with the mint and fennel tops.
