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.
1
We fry the barramundi fillet in olive oil and finish cooking in the oven at 200 degrees for 4 minutes.
- 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.
- Butter: 40 g
- Shallot: 100 g
- Bay leaf: 1 piece
- Thyme: 1 sprig
- Button mushrooms: 70 g
- Chardonnay: 300 ml
- Fish stock: 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.
- Olive oil: 50 ml
- Shallot: 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 (Parmigiano Reggiano): 40 g
4
We fry the thin slices of chorizo separately.
- Chorizo: 40 g
5
We separately roast the pine nuts.
- 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.
