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Pan-fried barramundi with green beans
4 stars - based on 3 reviews
- 4 x 180g portions of barramundi fillet
- 300g baby beans
- 5 echalots, peeled and sliced very thinly
- 1 bunch baby beetroot
- ¼ lemon, juiced
- 80g crème fraîche
- 2 tablespoons fine herbs (equal amounts of finely chopped tarragon, chervil, chives and flat leaf parsley)
- 30ml hazelnut oil
- 25ml olive oil
- 10ml red wine vinegar
Trim the beetroots, leaving a short tuft of stalk. This will prevent the beetroot bleeding during cooking). Wrap individually in foil and bake at 180°C for about 20 minutes or until easily pierced through with a skewer. Peel the beetroots while they are warm, the skin should just slip away using your hand. Halve the beetroots top to bottom, then into small wedges.
To make the hazelnut vinaigrette, whisk the hazelnut oil, olive oil and the vinegar together in a bowl squeezing in some lemon juice, adding salt and pepper to taste.
Season barramundi fillets on both sides with salt and pepper. Heat a fry pan on the stove, adding a small amount of oil after a minute or so. Just as the oil begins to smoke, carefully place the fish in the pan flesh side first. Cook over a medium heat until the flesh is beautifully golden then turn over and continue to cook through (test with a skewer or by lightly pressing the flesh.
In a pot of salted boiling water, add beans (which have had their tops trimmed) and cook for a few minutes this will depend on how you like your beans cooked. Once the beans are done, take them out of the water and toss them with the vinaigrette and the sliced echalots.
Scatter some of the beetroot jewels around the centre of the plate, topping them with the beans (make sure to drizzle some excess vinaigrette over the beans once they are on the plate).
Carefully lay the golden fillets of barramundi on top and, using a hot spoon, scoop some of the crème fraîche (which you have mixed with the fine herbs and some seasoning) on top of the fish. Serve straight away as the crème fraîche will melt with the heat of the fish.