How to prepare wild barramundi with white asparagus and samphire dish

How to prepare wild barramundi with white asparagus and samphire dish

 Ingredients: (for 4 peoples)
For the sauce
1kg Samphire
500ml light fish stock
Lecithin,Tarragon,marjoram,extra virgin olive oil

For the fish
4 pieces 160g Barramundi fillet with the skin on
16 stalks White Asparagus Cooked
400g Chanterelle mushrooms
Extra virgin oil and salt

Method to prepare:

- Boil the samphire with the fish stock for 10 minutes.Blend it until creamy and pass through the chinoise,till you obtain about 11 of liquid.
- Allow to cool and add the fresh herbs and the lecithin blend again to allow the liquid to absorb yhe lecithin and leave to rest for around 2 hours

- Season Barramundi fillet with salt and pan roasted with extra virgin olive oil till golden brown

- Saute the chanterelle mushrooms with butter,chopped parsley and chopped onion and season with salt and pepper.Glaze the cooked with asparagus with butter.

- To serve,heat up 400ml of shampire sauce,add 40 ml of extra virgin olive oil and blend it until you obtain a nice creamy adn foamy sauce.place the mushrooms and the asparagus on the plate,add the foamy green samphire sauce and top with the fish fillet

Recipe by :Mario Caramella