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Lyndey Milan's barramundi with Provençale herb aioli
Food

Lyndey Milan's barramundi with Provençale herb aioli

Preparation time
20 minutes
Cooking time
50 minutes
Serves
4

Chardonnay all day is on the menu with Lyndey Milan's barramundi with Provençale herb aioli. You could also opt for a mid-aged Riesling or Semillon

INGREDIENTS 

1 whole barramundi (approx. 2–2.5kg)

1 bunch green onions

2 tbsp (40ml) extra virgin olive oil

1 orange for 6 broad strips of orange peel, remainder of orange sliced

1 bunch of dill, stalks and leaves picked separately, leaves roughly chopped

100ml orange juice (approx. 1 orange)

Asparagus and broad bean salad

250g frozen or fresh broad beans

150g asparagus, halved lengthways

2 tbsp (40ml) lemon juice

1/3 cup (80ml) olive oil

½ tsp caster sugar

Salt and freshly ground black pepper

1 tbsp finely chopped fresh flat-leaf parsley

1 tbsp finely chopped fresh basil

120g mixed lettuce leaves

Provençale herb aioli

2 garlic cloves, finely chopped

2 egg yolks

½ tsp Dijon mustard

110ml extra virgin olive oil

110ml neutral oil like grapeseed

Juice of ½ small lemon, or to taste

2 tbsp finely chopped fresh herbs – parsley, basil, tarragon, oregano, marjoram

METHOD 

1. Pre-heat the oven to 180ºC.
 
2. Wipe the fish inside and out with kitchen paper. Season cavity and fill with
orange slices, trimmed tops of green onions, half the chopped dill and dill stalks.
 
3. Put baking paper on a large baking tray big enough to hold the fish. Place
whole trimmed green onions on the tray and add the orange peel, then drizzle with a little oil. Top with the fish (if the fish protrudes over the tray, place foil underneath those bits) and drizzle with oil again and roast for approx. 30 minutes, or until almost cooked.
 
4. Remove the tray from the oven, pour the orange juice over the fish. Return to the oven for 5 minutes or until the fish flesh is no longer ‘glassy’. Carefully place on a warm serving dish and scatter with remaining chopped dill.
 
5. Meanwhile for the aioli, crush the garlic to a paste with a little salt and beat in the egg yolks and mustard until shiny. Beat with a wooden spoon or an electric whisk and start adding oil slowly, ensuring oil is incorporated before adding more. Stir in the herbs. Season with the lemon juice, according to taste. 
 
6. For the salad: microwave asparagus with a splash of water for 2 ½ minutes or until tender crisp and broadbeans for 3 minutes. Refresh both immediately in iced water. Peel the broad beans. Drain. Then combine the lemon juice, olive oil, sugar, salt, pepper and herbs in a screw-top jar; shake well. On a large serving platter or bowl, arrange lettuce, asparagus and broad beans. Toss with dressing just before serving.
 
7. Serve the fish immediately with aioli and salad.
 
Lyndey’s note: If the aioli splits, start again with a new egg yolk, and gradually add the curdled mixture to it. Any left over fish and aioli can be combined to make a lovely salad.
Food
Chef
Lyndey Milan
Photographer
David Griffen
Food Stylist
The Selector Team
Preparation Time
20 minutes
Cooking Time
50 minutes
Serves
4