Tuesday, January 26, 2010
Crispy Skin Barramundi With Fennel, Apple And Celery Heart Salad
There is always a ritual to go to the Lorne pier to get some seafood for our meals whenever we are down at Anglesea and this time there was no exception. It was a beautiful drive along the Great Ocean Road and the weather was simply perfect. I was left to decide on what to get for our lunch; it was an easy decision despite the many choices of seafood on display when I saw the very fresh pieces of baramundi fillets. After a drink at the landmark Lorne Hotel we made our way back and a beautiful lunch was served in less than half an hour.
4 barramundi fillets
sprigs of rosemary
dash of white wine
salt and pepper to taste
for the salad you'll need;
1 head of fennel, sliced and fronts reserved
4 stalks of celery hearts, sliced
1 apple, sliced
a handful of walnut
red wine vinegar and walnut oil dressing
Drive to Lorne along the scenic Great Ocean Road
Arrived at the destination - the Lorne Pier with the view of the seafood restaurant right next to the seafood shop.
A freshly caught shark used as a draw card.
Fry fish skin side down for 2 minutes then place in a baking tray, drizzle with salt and pepper, rosemary and a dash of white wine. Bake in a preheated 180 degress C oven for 20 minutes.
Served with some salad and a wedge of lemon
A summery lunch, served alfresco style with plenty of white wine :)