Pan-Seared Barramundi With Saffron Sauce

Makes 2 servings EndTextStartText

2 6-ounce filets of barramundi, skin on

2 whole shallots

2 tablespoons olive oil, plus more to roast the vegetables

2 garlic cloves, sliced

1 knob of ginger, sliced

1 stick of lemongrass, sliced

1 cup white wine

1 teaspoon saffron

2 cups of chicken stock

½ cup of heavy cream

1 lemon

½ pound Brussels sprouts

½ pound sunchokes, sliced

2 tablespoon champagne vinegar

Salt and pepper, to taste

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1. In a sauce pan over medium high heat, sauté the shallots, ginger, lemon grass in olive oil for 5-10 minutes until shallots soften and become translucent.

2. Add one cup white wine with one teaspoon of saffron and let simmer until the wine is almost dry.

3. Add 2 cups chicken stock and allow to reduce by half.

4. Add a ½ cup heavy cream and reduce by half.

5. Strain the sauce and add juice of lemon. Set aside on low heat.

6. In a cast iron or heavy steel pan, heat olive oil until almost smoking then add Brussels sprouts and sunchokes. Add salt and pepper and stir.

7. Place pan in a 450-degree oven until sunchokes are soft and Brussels are roasted.

8. When the vegetables are finished add 2 tablespoons of champagne vinegar.

9. Over high heat, cook the barramundi skin side down in a cast iron pan for 3 minutes, then place in 400-degree oven for another 5 min. Pull out and flip and heat over low heat for anther 2 minutes.

10. Place seared barramundi over Brussels sprouts and sunchokes and top with saffron sauce and serve.

Lee Styer, Fond

Per serving: 503 calories, 39 g protein, 24 g carbohydrates, 23 g fat, 6 g saturated fat, 103 mg cholesterol, 851 mg sodium, 3 g dietary fiber, 3 g sugar.EndText