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Crispy skinned barramundi, lions mane infused cauliflower puree with citrus salad

A collection of my favorite seafood recipes pt1

By Freeman BakerPublished 3 years ago 3 min read
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As a chef, I'm asked what your favorite food to cook is, and the answer is everything. When I think of the most fun I have ever had inside a commercial kitchen I would have to say I enjoy the depths of the deep blue sea and all the fantastic creatures that call it home and its simplicity when cooking healthy and tasty meals. Seafood can rarely carry itself and needs help from the land to complete the meal and the experience.

I will share some of my favorite seafood dishes combined with fresh vegetables, fruits, and herbs, made simple and delicious ready for you to create and enjoy over the next few months.

I love this first dish for its fresh burst of flavors that all compliment without overpowering each other. In my opinion, this is the key to great food.

With the ability to allow every ingredient to shine individually and creating a refreshing and healthy meal when combined, you can't go wrong with the addition of microgreens of any sort adding many antioxidants and high concentrations of vitamins.

Lion's mane, known for its benefits to brain health and function, which I will get into more later as this unique mushroom deserves its own article, make this meal a must-try for seafood lovers and those looking to take their health to another level.

I prefer barramundi for this dish it's a very meaty type of fish and often a favorite amongst seafood lovers. It is an Australian favorite and has many surprising advantages over other fish varieties and contains the highest levels of omega 3s amongst white fish, and is packed with protein.

can't miss with a good old fillet of barra

The ability to be sustainably farmed and traced makes this a great choice and supports wild fish's recovery. This can benefit our oceans greatly, and it's essential that if we want a more sustainable future for ourselves and the creatures we share this world with, that we source locally and responsibly.

Crispy skinned barramundi, lions mane infused cauliflower puree with citrus salad

serves 4

ingredients

4 fillets barramundi approx 180 g each

1 small cauliflower head

2 tbsp butter

Thickened cream

Baby Roquette lettuce,

red onion sliced

2 oranges (segmented)

red radish microgreens

4 ml lions mane mushroom extract or Fresh

Method.

First, place the barramundi skin side down on a paper towel, which allows the skin to dry out before seasoning.

Preheat the oven to 160 degrees.

Chop cauliflower into medium-sized pieces and place into pot with the butter and just enough cream to cover. Keep this at a medium to low heat, stirring regularly.

Prep roquette leaves and the radish microgreens or buy pre-packaged to save time. Be gentle the leaves bruise easily.

Segment the oranges. Slice half a red onion finely keep all separate until time to serve.

Once cauliflower is soft, strain cream into a bowl, keep it Blitz cauliflower slowly add cream to the desired consistency; this is best when both are warm. Season with salt to taste. Place into the fridge to cool. Once chilled, add 4 ml lions mane extract, or if fresh add during the cooking phase with cauliflower.

Lightly salt barramundi skin and place into hot non-stickpan skin side down do not flip at any stage. as soon as you see the skin brown skin place onto an oven tray lined with baking paper place into the oven at 160 degrees for approx 15 minutes or until cooked.

Combine salad ingredients no need to add dressing as the citrus will do this for you.

plate as desired

Enjoy and add your own twist food has no rules just like any great art.

recipe
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About the Creator

Freeman Baker

Chef, Writer, Health insta. freeman_baker

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