Barramundi fillet with Chardonnay mousse and chorizo risotto

4 servings

60 minutes

Barramundi fillet with Chardonnay mousse and chorizo risotto is an exquisite dish embodying the harmony of Italian flavors. The tender barramundi fillet, fried to a golden crust, pairs with an airy mousse made from Chardonnay wine enriched with thyme and mushroom aromas. Creamy chorizo risotto adds spiciness, while saffron threads and parmesan reveal depth of flavor. The finishing touch is crunchy pine nuts and fresh herbs that lend sophistication to the dish. This gastronomic delight is perfect for special occasions when you want to impress and delight guests with refined Italian traditions.

Energy value per serving

• Calories: 718.6
• Proteins: 29.5g
• Fats: 42.6g
• Carbohydrates: 35.9g

Ingredients

• Thyme: 1 sprig
• Bay leaf: 1 pc
• Champignons: 70 g
• Butter: 40 g
• Chardonnay: 300 ml
• Fish broth: 300 ml
• Cream: 300 ml
• Arborio rice: 120 g
• Saffron: 4 pc
• Shallots: 100 g
• Garlic: 20 g
• Olive oil: 50 ml
• Chicken broth: 40 ml
• Rosemary: 1 sprig
• White wine: 150 ml
• Pine nuts: 40 g
• Parmesan cheese: 40 g
• Chorizo: 40 g
• Barramundi: 400 g

Cooking steps

1. We fry the barramundi fillet in olive oil and finish cooking in the oven at 200 degrees for 4 minutes.

   Required ingredients:

   • Olive oil: 50 ml
   • Barramundi: 400 g

2. For the Chardonnay mousse, sauté finely chopped onion, bay leaf, and thyme in butter, add mushrooms and wine and reduce by half, add broth and reduce again by half, add cream and boil for 3-4 minutes before straining through a fine sieve.

   Required ingredients:

   • Butter: 40 g
   • Shallots: 100 g
   • Bay leaf: 1 piece
   • Thyme: 1 sprig
   • Champignons: 70 g
   • Chardonnay: 300 ml
   • Fish broth: 300 ml
   • Cream: 300 ml

3. To prepare risotto, sauté finely chopped shallots and garlic in olive oil for 1 minute, add Arborio rice, thyme, rosemary, and sauté until the rice crackles, then add white wine and half of the chicken broth, cooking on low heat while stirring constantly, occasionally adding broth until cooked. A few minutes before it's done, add saffron threads and Parmesan.

   Required ingredients:

   • Olive oil: 50 ml
   • Shallots: 100 g
   • Garlic: 20 g
   • Arborio rice: 120 g
   • Thyme: 1 sprig
   • Rosemary: 1 sprig
   • White wine: 150 ml
   • Chicken broth: 40 ml
   • Saffron: 4 pieces
   • Parmesan cheese: 40 g

4. We fry the thin slices of chorizo separately.

   Required ingredients:

   • Chorizo: 40 g

5. We separately roast the pine nuts.

   Required ingredients:

   • Pine nuts: 40 g

6. On the plate, we place the risotto, topped with pan-fried barramundi fillet, chorizo, sprinkled with pine nuts and drizzled with Chardonnay mousse.

7. We decorate with a sprig of chervil and drops of green sauce with herbs.