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Semi Poached Barramundi with Crispy Prosciutto

By Gordon
Fish is one of those foods that fits into the category of ‘things in life that can’t do you any harm’ by having lots of them!  (yeah yeah, in moderation to a degree, and not just tuna, marlin and swordfish all the time due to the heavy metals.) OK, so cautions aside, fish is really really good for you with all of the Omega 3’s and fatty fish oils and it would be difficult to have too much of it in your diet.
Aside from the fact that it’s ridiculously healthy, it’s a seriously versatile food you can really play around with to create very different dishes. Don’t get me wrong, I’m an absolute sucker for a beautiful sashimi plate, or a perfectly seared fillet with just a squeeze of lemon and grind of pepper, but let’s face it, sometimes you might need to get a little more creative to interest the kids. I will be posting a couple of recipes up here that are specifically geared to getting kids interested and introduced to fish.
I’ve been cooking this recipe for so long I can’t remember where I got the original from. So if it’s still too close and someone recognises that this has come from a particularly well known chef, please let me know so that I can credit them here for the inspiration.
Your ingredients await you
Your ingredients await you
So, based on 4 people for dinner, what do you need for this little gem?
  • 800g/28oz Barramundi fillets ( you can also use Blue-eyed cod/trevalla, swordfish, monk fish, or other really meaty white fish)
  • 8 slices of prosciutto
  • 5 medium sized potatoes (I’ve used new season cecile potatoes**)
  • 5 kipfler potatoes (peeled and sliced lengthways)
  • 3 eschallots, finely sliced (not diced)
  • 3 spring onions finely sliced
  • 1 small punnet of kalamata olives
  • 2 cups of white wine
  • 1 cup of fish stock (preferably from scratch people)
  • small handful of parsley
  • olive oil, salt, pepper
  • Side greens (I’ve gone with fresh snap peas for this one, a beautiful sweet compliment to this dish)
Get your large heavy based frypan nice and hot and add some olive oil followed by the eschallots. Wait until they start to brown and then drop in your potatoes followed by half of your white wine and the fish stock. Bring up to a nice simmer and cover for 10 minutes.
Check your liquid levels and add a little more white wine, kalamata olives and half the diced shallots. Give the dish a liberal grind of pepper and a couple of pinches of salt (you shouldn’t need too much salt with the fish stock, olives and prosciutto.) Check the potatoes and see that they’re almost done.
Next take another frypan and bring to a medium heat and add a dash of olive oil and then the prosciutto. Fry until nice and crispy, set onto some paper towels and pat dry. Set aside.
Next, take your 4 fillets of fish and place on top of the potatoes and cover  with a lid for approximately 5 minutes depending on the thickness of them.
 Spoon a little liquid over the top and then place a couple of pieces of the prosciutto on top of each fillet.
Cover for 20 seconds and then plate up using a large egg flip or BBQ mate.
Serve with a side of blanched snap peas/snowpeas/green beans and enjoy with a nice aged Semillon or Pinot Noir.
** Cecile potatoes are a great waxy variety with a dark red skin and yellow flesh. They’re oval in shape and well worth a try.

About Gordon Eckel

Gordon Eckel, a foodie and (rock) wall climber extraordinaire. He worked in some of Sydney’s top restaurants, but decided that he liked cooking for his friends more, so ran away and joined the circus (aka managing Sydney nightclubs). Six years ago and after a few too many creamy pastas he weighed 105 kg with a ridiculously high cholesterol. He changed his eating ways, wore out a treadmill and dropped 25 kilos in three months. Now he is renown for cooking deceptively healthy food and for proselytizing about the marvels of the great Australian red.

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