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U.S. Blue Purple Potatoes topped with Barramundi Filet

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Potato Type: Purple
Prep Method: Boiled

Dish

Appetizer

Prep Time

5 Mins

Cook Time

15 Mins

Serving

Serves 50

Ingredients

  • 4kg Fresh U.S. Blue Purple Potatoes
  • 50 pcs Fish Fillet (50g)
  • Salt, white pepper, cayenne pepper and lemon to taste
  • 800g Whitefish
  • 400g Scallop Meat
  • 300ml Cream
  • 4 Egg Yolk
  • Ice Cubes
  • Parsley and Basil to garnish
  • 40g Shallot (Chopped)
  • 2 Bay Leaf
  • 10 Black Peppercorn
  • 30g Vinegar
  • 300ml Fish or Chicken Stock
  • 40g Heavy Cream
  • Lemon Juice to taste
  • 200g Cold Butter (cut ½ inch)
  • Edible Flowers to garnish

Preparation

  1. Heat up water and boil U.S. blue purple potatoes with skin, after that set aside and strain the excess water. Sliced after chilling down.
  2. Pan sear the fish fillet seasoned with salt, white pepper and lemon.
  3. Mix cut in pieces of whitefish, cut in pieces of scallop, egg yolk and cream process as forcemeat. Add in white pepper, salt, cayenne pepper, chopped parsley and chopped brasil.
  4. The Barramundi filet will be topped with the fish farce and potato slices, brushed with clarified butter and baked under the salamander.
  5. Place shallot, bay leaf, peppercorns, vinegar, and stock in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only two tablespoons of liquid remain.
  6. Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Garnish with edible flowers and serve immediately.

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Chef Christian Bruhns

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