Wednesday, March 31, 2010

Recipe: Cajun Barramuni Pasta

For anyone observing Lent and especially for a yummy fish feast on Good Friday, this is my alternative to the usual fish and chips. It's my own concoction, so feel free to experiment, I'm probably missing some vital ingredient, but I like it anyway. And if you come up with any improvements let me know!

Takes about 20 mins to prepare and cook and serves 4

500g orchetta pasta (or your fav. pasta)
600ml thickened full cream
60g butter (optional as it makes it richer)
1 large or 2x small barramundi fillets
Freshly ground black pepper
Pinch salt
Juice of two lemons
Dash dry white wine
1/4 teaspoon ground cayenne pepper

Juice the two lemons and set aside.
Bring a pot of water to the boil and cook the noodles.
In a large saute pan, heat the butter till melted. Add cream and heat through, do not boil.
Add lemon juice and dash of wine, stir through continuing to heat until cream thickens slightly. Continually stirring, add pinch salt, ground black pepper, and cayenne pepper to taste.
Taste intermittently so you get it lemony and peppery enough for your tastes. It should be quite strong in flavour.
Lay the barraumndi in the pan and splash cream mixture over. On a medium to low heat allow the fish to cook through, turning once to cook through evenly. You'll know it's done when the fish easily flakes apart.
Continue to stir cream so it doesn't get gluggy. You'll know it just right when the cream will coat the spoon. Break up the fish into largish flakes to serve.
Serve with a fancy carrot and parsley garnish for colour, and a small garden side salad and garlic bread.

Yum yum yum!

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