4x180gram skinless
barramundi fillets
300g leeks (white only thinly sliced)
cup chopped parsley
cup chopped chives
cup toasted macadamias finely chopped
4 finger limes
40g butter
cup sweet sherry
salt & pepper

The Sauce
Liqueur from leek and sherry mixture
cup fish stock
5g ground lemon myrtle
5g grated parmesan cheese
90g butter
4 finger limes
chives & dill to garnish
Saute leek in butter until soft and slighly brown. Season to taste. Add sherry and reduce slightly. Cool, then mix with chopped herbs and macadamias. Lay Barrumundi fillets out and cover with a double layer of cling wrap. Using a meat mallet, gently batten each fillet until approx. 2mm thick. Spread the contents of one finger lime out on each fillet and season. Then spread leek, herbs and macadamia mixture on top. Place each fillet on a piece of cling wrap twice the size of fillet. Roll it up tightly to form a bonbon shape. Tie a knot tightly at each end and place in simmering water and poach for 7-10 minutes, until they are firm to touch. Once firm take out and let to rest. Meanwhile, prepare sauce by heating leek and sherry liqueur along with the fish stock, slightly reduce. Add lemon myrtle, parmesan, and monte with the butter and season. Do not boil. Add contents of finger limes to sauce just prior to serving.
Place fillets of Barramundi cut in half on a plate. Pour over sauce and garnish around fish with dill and chives.

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