Barralax On Rainforest Herb Linguini

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Ingredients

4 baby barramundi fillets, skinless
1 cup sugar
1 cup salt (common table salt is fine here)
2 teaspoons Alpine Pepper*
250 grams rainforest herb linguini
1/2 tablespoon butter
2 red capsicums roasted and peeled
100 grams snow peas
100 grams English spinach or warrigal greens
2 teaspoons Lemon Myrtle*
(* Can be found at: www.dining-downunder.com/shop/)

Preparation

1
Combine the salt and sugar.
2
In a deep tray, spread about a third of the mix, place the fillets on top and pack with the remaining cure mix.
3
Leave for 2 hours at room temperature or chill for 24 hours.
4
When the barramundi flesh has firmed up and lightened in colour, rinse it in fresh water, drain and dry thoroughly on paper toweling.
5
Slice into thin pieces cutting across the fillets at an angle of 30°.
6
Prepare the pasta in salted boiling water for 11 minutes or until al denté, drain and add a dash of olive oil (Australian, of course).
7
Top and tail the snow peas removing the string from the edges.
8
Blanch the snow peas and warrigal greens and refresh in iced water then drain.
9
Slice the capsicums into thin strips.
10
Heat up a wok add a little oil and a nob of butter, toss the pasta until golden then add the snow peas, greens and capsicums, dish up the 4 serves.
11
To the hot pan, add the barralax slices, toss for about 1 minute; sprinkle with Lemon Myrtle and serve on top of the rainforest herb linguini.
.

Yield:

4.0

Added:

Thursday, August 26, 2010 - 7:29pm

Creator:

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