Barramundi, Artichoke-New Potato-Basil Nage, Provençal Condiment, Fried Anchovy, Lemon Aioli
Mix the tomato, shallots and olives. Season and reserve covered in plastic at room temperature.
Combine egg yolks, lemon juice and pepper and whisk until pale. Slowly incorporate the canola oil while whisking the mixture into an emulsion. Season and reserve in refrigerator.
Blanch basil in salted water and shock in an ice bath. Drain and squeeze the basil dry, and roughly chop with a knife. Combine the basil, garlic and olive oil in a blender and puree until smooth. Season and reserve warm.
Heat olive oil in a pot over medium heat. Add pearl onions, artichokes, garlic, and thyme and cook for 2 minutes. Season. Cook for 2 more minutes and deglaze pot with white wine. Add potatoes. Cover the vegetables with the chicken broth and bring to a simmer. Re–season the liquid and cook until vegetables are tender. Remove from heat and cool. Reserve chilled.
Combine olive oil, onions, fennel, and lemon in a pot over medium heat and sweat until translucent, approximately 8–10 minutes. Add the white wine and reduce by half. Spread the mixture onto a half sheet tray and reserve warm. Season the Barramundi and place on top of the vegetables. Tent sheet pan with foil and place into an oven at 350°F for 7–10 minutes or until cooked through. Brush with olive oil and squeeze lemon over the top. Reserve warm.
Preheat a fryer to 375°F. In a bowl, mix soda water, tempura flour and baking soda and reserve on ice. Dip anchovies into batter and fry in oil for 30 seconds. Remove with a slotted spoon and drain on paper towels.
Reheat the Nage. Add tomatoes and zucchini and cook 2 minutes. Add Basil Puree. In the bottom of a small pre-heated bowl, spoon a layer of Nage. Place a portion of Barramundi in the center of the plate, and top with Provencal Condiment and a dollop of Aioli. Garnish with a Fried Anchovy.