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Recipe : ***** Barralax on rainforest herb linguini

Barralax on rainforest herb linguini
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Course:
Appetizer

Practical information

  • Prep time
    15 min
  • Cooking
    15 min
  • Difficulty
    Very easy
  • Pause
    2 h
  • Ready in
    2 h 30
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Category:
Fish and Seafood

Recipe's Ingredients

Recipe for 4 people
  • 4 baby barramundi fillets, skinless
  • 1 cup sugar
  • 1 cup salt (common table salt is fine here)
  • 2 teaspoons Alpine Pepper*
  • 250g rainforest herb linguini
  • ½ tablespoon butter
  • 2 red capsicums roasted and peeled
  • 100g snow peas
  • 100g English spinach or warrigal greens
  • 2 teaspoons Lemon Myrtle*
  • (* Can be found at: www.dining-downunder.com/shop )

  • Recipe preparation steps

  • 1
    Combine the salt and sugar.
  • 2
    In a deep tray, spread about a third of the mix, place the fillets on top and pack with the remaining cure mix.
  • 3
    Leave for 2 hours at room temperature or chill for 24 hours.
  • 4
    When the barramundi flesh has firmed up and lightened in colour, rinse it in fresh water, drain and dry thoroughly on paper toweling.
  • 5
    Slice into thin pieces cutting across the fillets at an angle of 30°.
  • 6
    Prepare the pasta in salted boiling water for 11 minutes or until al denté, drain and add a dash of olive oil (Australian, of course).
  • 7
    Top and tail the snow peas removing the string from the edges.
  • 8
    Blanch the snow peas and warrigal greens and refresh in iced water then drain.
  • 9
    Slice the capsicums into thin strips.
  • 10
    Heat up a wok add a little oil and a nob of butter, toss the pasta until golden then add the snow peas, greens and capsicums, dish up the 4 serves.
  • 11
    To the hot pan, add the barralax slices, toss for about 1 minute; sprinkle with Lemon Myrtle and serve on top of the rainforest herb linguini.
  • Ready !



 

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