A great episode of L'Italia in Cucina, the Italian section of the Kitchen Conversations program, in which chef Carmine Carranante of Melbourne's Scugnizzo restaurant proposes a very intriguing recipe which reflects his Neapolitan origins.
- 4 whole barramundi
- 100 g pitted black olives
- 100 g flat-leaf parsley
- 10 g basil
- 10 g mint
- 10 g sage
- 1 egg yolk
- 40 g breadcrumbs
- 40 g soft butter
- 40 ml olive oil
- 500 ml water
- 500 ml white wine vinegar
- 1 tbsp salt
- 1 large carrot, cut into sticks
- 200 g cauliflower, cut into florets
- 100 g button mushrooms, washed
- 100 g green olives
- 1 Lebanese cucumber, cut into half moons
- 3 tbsp extra virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
For the barramundi, finely chop the olives and herbs. Mix in the egg yolk, breadcrumbs, butter and oil, until well combined.
In a pan with a little oil, seal the barramundi on both sides. Place the barramundi on a baking tray with baking paper. Spread the olive and herb mix on one side, leaving the head and tail.
Bake in a preheated oven at 190°C and cook for 8–12 minutes, depending on the size of your fish.
To make the salad, boil the water, vinegar and salt. Individually blanch each type of vegetable in the water and bring the water to the boil each time. Once all the vegetables have been cooked, place them in a bowl and toss with some extra virgin olive oil. Add salt and pepper to taste.