S2 Ep1. FISH DINNER l THAT'S COOKED

Produced By: Ramen Noodle Films
Shot By: Orit Novak & Rebecca Gauci
Edited By: Orit Novak

RECIPE:
tartare sauce:
1 egg yolk
1/2 tsp mustard
1tbsp apple cider vinegar
150 ml light olive oil
Small bunch of dill
1/2 tbsp diced shallot
1 heap tbsp yoghurt
1 tbsp chopped capers

salad:
1 kohlrabi
2 lebanese cucumbers
small handful mint
1 lemon
2 tbsp olive oil

roast potatoes:
600g of kennebec potatoes
50g butter
1 tbsp light olive oil

fish:
4 x 180g Barramundi fish fillets (skin on)
3 tbsp light olive oil
sea salt

Method:
1. Preheat oven to 190°C. Start by peeling and dicing the potatoes into large 4cm chunks. Put in a pot of cold water with a generous amount of salt and bring to the boil.

2. Once boiled for 4 minutes, or until the edges start to break under the pressure of a fork, drain them well and lightly shake the colander to break them up a little bit. Put in oven tray with the butter, oil and touch more salt.

3. Roast for 45 giving them a little mix every 15 minutes or so. Takes them out when they're golden and crisp.

4. For the tartare sauce, mix the egg yolk, mustard, apple cider vinegar salt and pepper. Slowly add oil to the mixture to make a creamy mayonnaise. Finely chop that shallots, capers and dill. Fold the ingredients through the mayonnaise and add the yoghurt. Taste and adjust seasoning accordingly.

5. Peel and cut the kohlrabi and cucumber into the irregular shapes; roughly 2 cm. Dress with olive oil, lemon and salt. Mix well and let it sit for 15 or so minutes. Tear the mint leaves and add to the salad just before serving.

6. Take the fish out of the fridge 30 minutes before cooking. Make 3 small incisions into the skins and season with salt. Preheat a large, preferably non-stick pan, on a medium heat. Add the oil and lay the fish, skin side down, into the pan.

7. Lightly press it so it doesn't buckle and the skin has full contact with the pan. Season the flesh side with a little more salt and pepper. Cook for 6-7 minutes on the skin side than flip and cook for a further minute on the flesh side. Serve immediately.

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