FROM WYNNUM MANLY LEAGUES CLUB
There are two parts to this recipe: the white wine, garlic and fish velouté and the seafood marinara mix. (serves 4)
White wine, garlic and fish velouté
- 25gm minced garlic
- 1L thickened cream
- 400ml full cream milk
- 25gm corn-starch
- 100ml white wine
- 300gm barramundi diced paysanne (thin slices)
- 25gm carrot diced brunoise*
- 25gm celery diced brunoise
- 25gm onion diced brunoise
- 2 bay leaves
*Note: Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced, producing cubes of about 3 millimetres or less on each side.
METHOD – PART ONE
- Sauté garlic and vegetables until pale and soft. Add diced barramundi. Cook for 3 minutes.
- Deglaze with white wine, reduce wine by half. Add bay leaves.
- Add the milk and thickened cream. Heat slowly to 80 degrees – DO NOT boil.
- Make a slurry with corn-starch.
- Add to cream stirring constantly.
- Allow to thicken to coat a spoon.
Seafood Marinara Mix
- 8 prawns
- 12 bay scallops
- 50gm potato diced paysanne (thin slices)
- 8 New Zealand mussels
- 100gm diced barramundi
- 100gm squid
- 25gm butter or margarine
METHOD – PART TWO
- Boil and cook the potatoes, cool and dice.
- Sauté all the fish in butter until ¾ cooked (about 2 minutes).
- Add seafood and pan juices into white wine and garlic veloute and simmer for 3 minutes to finish cooking the seafood.
- Season to taste.
- Garnish with fresh parsley.
- Serve in a hollowed-out sourdough cob or as is.
