Recipe: the barramundi dish inspired by an Archibald painting
Chiswick at the Gallery has reopened with a menu designed around art.
It’s been a strange year for everyone, but one thing that certainly hasn’t faltered is eating well. Whether it was pre-packaged by your favourite restaurant and had to be reheated at home or it was a homemade take on a classic, food has been centre stage during the pandemic.
Now, with restaurants reopening, there’s never been a better time to get back out there and support our favourite eateries. And with Chiswick at the Gallery’s annual Archibald package back for another year, it’s high time to make a visit. Inspired by three Archibald finalists, Jonathan Dalton, Tianli Zu and Jane Guthleben, the three course meal created by Matt Moran and head chef Tim Brindley is an ode to home cooking, culture and of course, art.
“After a rollercoaster year for both hospitality and the arts, this year’s Archibald Dining Package feels particularly significant for us. After months of constant setbacks, it’s been heartening to flip things on their head for a moment and try to find some inspiration out of such a difficult time,” Moran says.
One of the main dishes, barramundi, zucchini, broad bean and sorrel, was inspired by Tianli Zu, who remembers barramundi fondly in the meals of her childhood. Inspired by her grandmother’s cooking, Zu’s memories inform the dish, which is simple yet tasty. See the recipe below.
Serves 4
Ingredients
4 x 180gm barramundi fillets
60ml grape seed oil
60ml extra virgin olive oil
30 grams salted butter
1 lemon, juice and zest
100 grams broad bean, podded
2 green zucchini, thinly sliced ribbons
4 zucchini flowers, stalk removed and sliced thinly
4 yellow squash, thinly sliced
1 bunch sorrel
Zucchini and basil puree
50gm peeled grated zucchini
10ml cream
30ml olive oil
50gm spinach
30gm picked basil
Pinch of salt and pepper
Method – Zucchini and basil puree
Pre-Heat oven 190 degrees
For the zucchini and basil puree, peel and grate the zucchini (saving the skins for later). Heat a little olive oil in a pan and add the zucchini, season to taste with salt. Sweat the zucchini by consistently stirring for 6 to 8 minutes or until they have softened but not coloured and all moisture released has evaporated. Transfer to a bowl and set aside.
Blanch the spinach with the courgette skins in boiling salted water for 2 minutes, add in the basil leaves and cook for a further 30 seconds, strain off the greens and squeeze out all excess water.
Place the greens into a saucepan with the cooked grated zucchini, add in the cream and bring to a simmer on a medium heat, season to taste with salt and pepper and transfer to a blender.
Blend on high until it is a smooth puree consistency.
Broad bean and Zucchini Salad
Place a small saucepan of salted water on a high heat and bring to a boil.
Place the broad beans in and cook for 2 minutes, remove from the water and refresh in ice water.
Once the broad beans are cooled, peel the outer pod of the broad bean. Discard of the skin and place the beans into a medium mixing bowl with the sliced zucchini, squash, lemon zest and zucchini flower stalks, tear the sorrel leaves and add to the salad.
Drizzle over the extra virgin olive oil and half the lemon juice, season to taste with salt and pepper.
Barramundi
Place a large fry pan on a high heat, add in the grape seed oil and season the barramundi fillets with salt on both sides. Place the fillets into the hot pan skin side down and cook for 2 to 3 minutes.
Place the pan into the preheated oven and cook for 5 to 6 minutes.
Remove the pan from the oven and place over a medium heat, turn the barramundi and add in the salted butter. Baste the barramundi in the butter for 1 to 2 minutes and add in the lemon juice.
To check that the fish is cooked, place a skewer through the centre of the fish. If there is no resistance, remove the fish from the pan and place onto a paper towel.
To Serve
Place the barramundi onto a serving plate with a spoon of zucchini puree and place on the zucchini and sorrel salad. Enjoy!