150 ml lemon Juice

1 tsp sugar

150g cold unsalted butter – cubed

Sea salt

3 - 4 Finger Limes

 

Make the sauce first. Cut the Finger limes in half and scrape out the citrus “caviar”. Simmer lemon juice and sugar gently in a stainless steel saucepan until reduced to about 50ml. Keep over very low heat. Swirl or gently whisk in the cold butter gradually until all is incorporated. Keep warm. Do not re-boil. Season to taste and add the Finger lime flesh for a brilliant crunchy garnish.

 

4 large Desiree potatoes

½ bunch spring onions

sea salt

100ml fresh cream

 

Peel and cut potatoes into uniform 3-4 cm pieces. Steam until tender. Drain well and mash. Stir in fresh cream and finely sliced spring onions.

Season to taste.

 

 

4 x 170g fresh RoBarra barramundi fillets.

Flour for dusting

Vegetable oil

Sea salt

Fresh ground pepper

 

Pat dry the skin with paper towel (the drier the better for crisping the skin). Dip fillets (skin side only) into flour and shake off excess. Heat oil in a heavy base frying pan over medium heat and cook fillets skin side only for 8-12 minutes (or until crisp golden brown). The flesh side should be slightly underdone.

Quickly turn fish to briefly sear the flesh side and serve immediately with sauce and mash.