Chef Andrea Leonardo from Vanity Supper Club was in the kitchen to cook Pan-roasted Barramundi with Sunchoke Puree and Roasted Red Pepper Coulis.
4 Barramundi Filets
8 Sunchokes (Jerusalem Artichoke)
1 Red Bliss Potato
¼ Cup Heavy Cream
2 Red Bell Peppers
1/8 Cup Chicken Stock
2 Cloves of Garlic
½ Tbl Butter
Salt & Pepper
Peel both sunchokes and potato and cut into quarters and place in a pot with water and boil until soft and tender. Strain all liquid and place in a blender. Add a pinch of salt & Pepper. Turn on blender and slowly add cream until mixture is smooth. You want the consistency to be slightly looser then mashed potatoes. Adjust seasoning.
Roasted Red Pepper Coulis
Roast the red peppers directly over a gas flame or under the broiler. Turn occasionally so all sides have blistered and the skin becomes black. Transfer the peppers to a bowl cover with plastic wrap and let cool. Rough chop garlic and shallot and sauté with butter. Add chicken stock. When peppers have cooled peel all the skin off the peppers and clean out all of the seeds. Place cleaned peppers in a blender. Add the garlic and shallot and reserve the liquid. Slowly blend adding liquid slowly until mixture is very smooth. Season with salt and pepper
Pre heat oven to 350 degrees. In a large skillet heat on high and add oil. When oil is hot place the barramundi in the pan and sear for about 2 minutes until lightly browned. Flip fish over and place pan in the oven for about 5 more minutes or until fully cooked.