Barramundi Grenobloise Recipe with Colcannon
This barramundi recipe with Grenobloise sauce and colcannon makes for one comforting and easy dinner recipe for midweek meals.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- 2½ tbsp extra-virgin olive oil
- 2 barramundi fillets (350gm each), skin on
- 80 gm butter, coarsely chopped
- 50 gm salted baby capers, rinsed, pat dry
- 2 tbsp lemon juice
- Micro parsley, to serve
- Red-vein sorrel, to serve
- Colcannon
- 2 Desiree potatoes (200gm each), cut into rough 3cm pieces
- 100 ml pouring cream
- 20 gm butter
- 40 gm baby spinach
- 2 small spring onions, thinly sliced
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