Recipe by Chef Will Gilson of Garden at the Cellar
You will need
- 4 barramundi fillets, skin on
- 12 medium-sized sunchokes
- 1 egg, beaten
- 1 tbsp. chopped chives
- 4 tbsp. extra virgin olive oil
- 2 cups fresh chanterelle mushrooms, sliced
- 1 small head cauliflower
- 2 cups cream
- 1/2 cup crème fraiche
- 1 tbsp. fresh thyme leaves, chopped
- 1 tsp. curry
- salt and pepper
Peel the sunchokes and grate them on a box grater into a bowl. Add the egg, chives and a teaspoon each of salt and pepper. Place a nonstick pan or skillet on medium heat. Add 1 tablespoon of the olive oil to the pan and divide the sunchoke mixture into 4 portions. Cook each rosti one at a time, 2 minutes per side, or until golden and crispy.
Heat 1 tablespoon of the olive oil in a pan or skillet over medium heat. Add the chanterelles and sauté for 5-10 minutes until the mushrooms start to release their juices. Season with salt and pepper.
Remove the leaves and tough stems from the cauliflower, leaving the florets. Dice the cauliflower into small pieces and place in a heavy-bottomed saucepan. Cover with the cream and cook over a medium heat until the cauliflower is soft, about 20 minutes. Drain, reserving cream and transfer cauliflower to a food processor. Add the cream little by little until the desired consistency of the puree is achieved. Season with salt and pepper.
Season the fish on both sides with salt and pepper. Heat a nonstick skillet over medium heat, add the remaining olive oil and cook the fillets (one at a time) skin-side down for 2 minutes per side. Weigh fillets down with another pan on top for the first minute of cooking to flatten and crisp the skin.
Place a few spoonfuls of cauliflower puree on each plate. Place one rosti next to the puree and top with the chanterelles and a fillet of the barramundi. Add the thyme and the curry to the crème fraiche, season with salt and pepper, and dollop over fish.