This is a remarkably simple dish combining some of my favourite ingredients: barramundi, truffle and mushroom, resulting in a meal that is subtly complex with delicate, mouth-watering aromas.
- Fillet of barramundi
- Black summer truffle paste or sliced
- Extra-virgin olive oil infused with truffle or concentrated truffle oil
- Spring onion
- Black pepper
Boil water in a saucepan then add olive oil, salt and macaroni. Simmer until macaroni is cooked, then drain water.
Heat truffle-infused olive oil or concentrated truffle oil in fry-pan.
Sauté chopped garlic, onions and mushrooms until golden brown, then place aside on a plate.
Place barramundi fillets in fry-pan. Be sure to dry meat with a paper towel; otherwise, they won't brown properly. When bottom of fillets turn golden, turn them over and cook other side. Gently spread a generous layer of truffle paste or sliced truffles over top of fillets. Allow fish to fully cook.
Toss sautéed garlic, onions and mushrooms into saucepan with macaroni and mix ingredients. Place on serving plate, then top with fillets of barramundi.
Complement with an aromatic complex white such as a Condrieu.
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