Curtis Stone’s Butter-basted barramundi with cauliflower and kale
Served with cauliflower and kale two-ways, Curtis Stone’s barramundi dish is a delicious mix of flavours.
Note: + cooling time
- 30g butter
- 1 small brown onion, chopped
- 2 garlic cloves, chopped
- 1 large bunch Tuscan kale, stems removed, leaves rinsed, divided
- 2 cups (500ml) milk
- 1kg head cauliflower, leaves and tough stems discarded, cut into 5cm florets, divided
- 2 tbs olive oil
- 2 tbs extra virgin olive oil, divided
- 1 tbs lemon juice
- 4 (about 200g each) Coles Australian Ocean Skin On Barramundi Portions, at room temperature
- 60g butter, extra, chopped
- 4 thyme sprigs
- 3 garlic cloves, extra, crushed
Preheat oven to 200°C (180°C fan-forced). Melt the butter in a medium saucepan over medium heat. Add the onion and season. Cook, stirring occasionally, for 4 mins or until onion just softens. Add the chopped garlic and cook for 1 min or until aromatic.
Add three-quarters of the kale leaves and cook, stirring, for 3 mins or until kale wilts. Add the milk and 300g cauliflower florets. Bring the mixture to a simmer. Cover and cook for 10 mins or until the cauliflower is tender. Set aside to cool slightly. Strain cooking liquid from vegetables into a jug. Transfer the vegetables to a blender with 1/4 cup (60ml) of the cooking liquid. Blend on high speed until smooth, adding more reserved cooking liquid if necessary.
Meanwhile, toss the remaining cauliflower florets with the olive oil in a bowl to coat. Add cauliflower to a rimmed baking tray. Roast for 15-20 mins or until the cauliflower is golden and tender.
Thinly slice the remaining kale leaves. In a small bowl, combine the sliced kale, 1 tbs extra virgin olive oil, lemon juice and a pinch of salt. Set aside, tossing occasionally.
Using a small sharp knife, lightly score the skin of each barramundi fillet. Pat dry with paper towel. Sprinkle the skin side with salt. Lightly coat the base of a large non-stick frying pan with 1 tbs extra virgin olive oil. Place barramundi in pan, skin-side down, and sprinkle with more salt. Place pan over medium-high heat and cook for 5 mins or until the skin is golden brown and crisp. Turn the barramundi and add the extra butter, thyme and crushed garlic. Cook, spooning melted butter over the barramundi, for 2-3 mins or until cooked through. Transfer to a plate, skin-side up.
Divide the cauliflower-kale puree among serving plates. Top with the barramundi, roasted cauliflower and kale mixture. Serve immediately.