Baked barramundi with tomato, potato + a sea urchin sauce from Wild Weed Pie: A Lifetime of Recipes
The sea urchins in the Mediterranean are small, and fishermen and restaurants snip the tops off them with a specially made pair of scissors resembling a very large cigar-cutter. Australian sea urch...
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Ingredients
- 3 tablespoons finely chopped flat-leaf parsley leaves
- 12 Roma tomatoes, blanched, peeled, quartered and seeded
- 6 x 150 g steaks wild barramundi, skin on
- 1 cup dry white wine
- 1 kg medium potatoes*
- 250 g butter, melted
- salt, to taste
- freshly ground white pepper, to taste
- 2½ tablespoons white wine vinegar
- 1 tablespoon 35%-fat cream
- 250 g cold salted butter, cubed
- 30 tongues sea urchin roe
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