Saturday, February 06, 2016

Pesto-Crusted Barramundi with Caramelized Endives

Friday 5 February
Yotam Ottolenghi's book Plenty inspired this endive preparation.  
Cut two endives in half lengthwise, and pare out the lower tough core.  Preheat the oven to 375º, put about 1 Tbsp butter, 1 Tbsp olive oil, 1/4 tsp. sugar, and a pinch of salt in an ovenproof skillet, and allow it to heat up.  Once it's hot, put in the four endive halves cut side down, and don't disturb them for 3-5 mins.  Then turn them over to cut side up, sprinkle with some thyme, and cover each with a slice of melty cheese (we used grated kashkaval).  Return the pan to the oven for 8-12 mins, until the cheese is bubbly, then sprinkle with some breadcrumbs and fresh cracked pepper, return to the oven again, and bake at 400º for 5-7 mins. until brown. 
While we were doing all that, we took a couple of minutes in the intervals to panfry a pair of barramundi fillets, first skin side up, then flipped; when they were thoroughly done (and you don't want barramundi to be rare), we smeared the top side with our homemade pesto and let it brown in the oven for a minute.

A great combination, and even with the complicated way of crusting the endive, it only took a short time.

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