Smokey Barracuda with Seared Potatoes & a Palm Heart, Red Onion & Asparagus Salad | Chef Kiran Jethw

Ingredients

• For the barracuda, marinade and sauce
• 800 gram loin of Barracuda or kingfish
• Juice of 4 lemons
• 100 ml Olive oil
• 100 ml White balsamic vinegar
• 2 Onions
• 4 cloves garlic
• Salt & Black pepper to taste
• 4 bulbs wild ginger
• ½ bunch tarragon
• 1 tablespoon butter
• 200 ml fresh cream
• For accompaniment
• 4 large potatoes
• Salt to taste
• Olive oil for grilling
• For the palm heart, red onion & asparagus salad
• 1 jar brined palm heart
• 1 chopped red onion
• 150 ml Olive oil
• 1 bunch Wild Asparagus
• 50 ml White wine vinegar