Eighty Jarvis’ Barramundi with Bacon, Mushrooms, and Hash
- 6 oz. barramundi
- 1 tablespoon vegetable oil
- 2 strips of bacon, preferably applewood smoked, diced
- 1⁄ 4 red onion, julienned
- 3 crimini mushrooms, sliced
- 1⁄ 2 cup white wine, we use chablis, use what you like
- 2 tablespoons butter
Dice all ingredients roughly the same size for equal cooking time, add more of what you like, and less or none of what you don’t like.
- 1 large white potato, diced
- 1 large sweet potato, diced
- 1 parsnip, diced
- 1 carrot, diced
- 1 ounce baby spinach
- pat of butter
- salt and pepper to taste
Place all diced vegetables into a pot of cold water covering just over the top. Bring to a boil, cook for 5 minutes, then strain, cool, and set aside. Heat a small (preferably non-stick) sauté pan over medium/high heat. Add 1 tablespoon vegetable oil to pan. Place barramundi flesh side down and jiggle the pan slightly to prevent sticking. Reduce heat and cook for about 9 minutes, or until desired doneness.
While barramundi is cooking, place another pan on low heat. Add diced bacon to pan and render (cook until the fat separates). Turn heat to medium high. Add red onions and mushrooms and cook until onions become translucent and mushrooms soften and darken. Add white wine and reduce by half. Remove from heat and stir in butter.
Heat a third pan to medium and add a little butter and blanched root vegetables. Sauté until potatoes are fork tender. Add baby spinach and toss until softened. Add salt and pepper to taste.
To plate: Place hash in the center of a plate. Gently place fish on top of hash using spatula. Drizzle pan sauce over fish, leaving mushrooms, bacon and onions on top.