Jean-Charles Dubois' Steamed Barramundi With Pesto
Steamed Barramundi with Pesto
Serves: 4 | Level: Easy | Preparation: 20 mins + 5 mins to pop outside to pick your basil
For the fresh pesto:
4 cups fresh Italian basil leaves ¼ cup toasted pine nuts Extra virgin olive oil 4 cloves roasted garlic ½ cup freshly grated good quality parmigiano reggiano cheese Salt and freshly ground pepper to taste
To keep the vibrant green color of the basil, quickly steam or blanch them for 30 seconds, then shock them in an ice water bath.
Blend all ingredients with a stick blender, adding the olive oil slowly until it reaches your desired consistency.
To assemble:
Fresh pesto 150g barramundi fillet, skin-on
Steam the barramundi for 7 minutes with the skin
Plate by spooning a layer of pesto on the plate and topping with the piece of fish.
For a complete meal, serve the fish with some carbs and a side of greens. Here, Dubois serves the fish with some gnocchi, sauteed vegetables, and black trumpet mushrooms fried in a bit of butter.