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Fillet of Wild Barramundi with Bullhorn Pepper, Dried Chilli, Verjuice and Super Fino Caper Beurre Blanc
2 x 200g fresh wild salt water barramundi fillet
2 bullhorn peppers
250ml white wine
50ml muscatel wine vinegar
250g unsalted butter
4 French shallots
Thyme
Bay leaf
White peppercorns
Salt
20g super fino capers
Fine herbs
1. For the bullhorn pepper, roast on a matched flame, peel and marinate in extra virgin oil, thyme and garlic.
2. For the sauce reduce the white wine and muscatel vinegar with French shallots, thyme, tarragon, parsley stalks and white crushed peppercorns to a fume then monte 250g of unsalted butter.
3. Season and add super fino capers and chopped fine herbs. Heat the bullhorn pepper either in an oven or under the grill.
4. In a hot skillet pan, sear fillet skin-down with clarified butter. Place in a high oven for three minutes, turn fillet and return for three minutes. Remove from oven, add butter and bring to noisette stage. Add dried chillies and deglaze with verjuice for the chilli noisette. Season.
5. Place fillet on plate, drape the bullhorn pepper then pour over the muscatel beurre blanc and drizzle over the chilli noisette.
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