Barramundi, Artichoke-New Potato-Basil Nage, Provençal Condiment, Fried Anchovy, Lemon Aioli

Adapted by StarChefs.com
February 2008
Yield: 8 Servings

INGREDIENTS:

Provencal Condiment
4 roma tomatoes, peeled and diced
4 shallots, minced
¼ cup chopped niçoise olives
salt and pepper
Aioli
¼ cup fresh Meyer lemon juice
3 egg yolks
½ teaspoon Piment d’Espelette
¾ cup canola oil
salt and pepper
For the Basil Puree
2 bunches basil leaves
½ clove garlic, de-germed and blanched
½ cup extra virgin olive oil
salt and pepper
Nage
½ cup olive oil
16 pearl onions
4 globe artichokes, quartered
2 cloves garlic
1 sprig thyme
salt and pepper
¼ cup white wine
1 pound new potatoes
2 cups chicken broth
Barramundi
½ cup olive oil
1 onion, julienned
1 head fennel, julienned
1 lemon, thinly sliced
1 cup white wine
Fried Anchovies
½ pint ice cold soda water
1½ cups tempura flour
½ teaspoon baking soda
8 white unsalted anchovies
To Assemble and Serve
16 grape tomatoes, peeled
1 zucchini, cut into 1-inch lozenges

METHOD:

For the Provencal Condiment:
Mix the tomato, shallots and olives. Season and reserve covered in plastic at room temperature.

For the Aioli:
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.

For the Basil Puree:
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.

For the Nage:
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.

For the Barramundi:
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.

For the Fried Anchovies:
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.

To Assemble and Serve:
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.