Australis Seared Barramundi with Rocket Pesto, Fennel, Clams and Caper Sauce
Recipe by Don Hancey
Serves 4-6

Ingredients
2 whole barramundi cleaned & gutted
1 Lb waxy potatoes i.e. Charlotte or Belle de Fontenay varieties
2 bunches basil
1 bunch bush basil
1¾ cups washed rocket leaves
4 Tbls unsalted butter
2 garlic bulbs
1 large fennel
2 plum tomatoes
6 Tbsp salted capers
2 lemons, juiced
¾ white wine
¾ njoi Extra Virgin Olive Oil
1 Lb fresh live clams

Method:

1. Wash & boil potatoes in salted water until tender
2. Drain and peel while still warm. Slice into 1/2cm thick
3. Trim outer layer of fennel and dice into 1cm cubes
4. Gently heat the olive oil, add fennel with 3 cloves crushed garlic and the basil
5. When the fennel is cool, remove the garlic and basil, leaving the fennel in its own juices (Top up with EVOO if needed)
6. Roast the garlic whole in the oven, when soft squeeze out the flesh.
7. Blanch and refresh the tomatoes, peel off the skin. Remove seeds; dice the flesh into 1/2cm cubes.
8. Soak the capers in plenty of cold water to remove the salt.
9. Blanch the rocket in salted boiling water, drain and blend to a thick paste with the butter and roasted garlic. Season with salt and pepper
10. Steam open clams in the white wine in very hot pan with tight fitting lid

1. Pan-fry the whole fish in oil and butter.
2. Warm the fennel compote with the tomato dice and capers. Stir with the clams
3. Set the fish on top and cook for 5 minutes in a warm oven
4. Warm the rocket pesto in a pot on the stove
5. Sauté the potato discs in butter until they are golden: season and sprinkle with the finely chopped chervil. Arrange in the centre of the plate.
6. Place the cooked fish on top of the potatoes and spoon the clams and fennel compote over and around the fish.
7. Put a spoon of the rocket pesto on top the barramundi

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