Barra with Prawn Bisque

Barramundi

• 4 hand size pieces Barramundi fillets


• ½ cup plain flour for coating


• 3 tbsp of olive oil


• 3 tbsp of butter or margarine


• 20 freshwater prawns peeled and deveined (keep heads and shells for bisque)


• 1 quaintly of prawn bisque


• Salt and pepper


Prawn Bisque

• Heads, shells and nippers of 20 prawns


• 2 tbsp of olive oil


• 1 large carrot cut into small cubes


• 2 sticks celery, cut into thin slices


• 1 large onion roughly chopped


• 3 tbsp tomato paste


• 1 tsp thyme, dry from store


• 1 bay leaf


• 12 pepper corns


• 4 cups fish stock


• Salt and pepper

Barramundi

Lightly coat barramundi in seasoned flour. Set aside. Place oil and butter in a pan and heat. Flip the barramundi in the pan so both sides are oiled. Cook barramundi until both sides are light brown.

Add prawns and cook. Use a wooden skewer to test - when cooked skewer will exit flesh smoothly. Place the barramundi on a plate with five prawns

Coat fish with prawn bisque and top with claws to decorate. Serve with water lily salad.

Prawn Bisque

Place the prawn heads, shells and nippers on an oven try. Roast in oven for 10-15 minutes or until pink and dry.

Heat oil on a camp oven or fry pan. Add prawn heads, shells and nippers, break up with wooden spoon.

Add the veggies, tomato paste, herbs peppercorns and bay leafs. Fry for 3 minutes. Pour in fish stock and bring to the boil. Skim off any scum then slow cook 25-30 minutes.

Strain liquid into a large pot. The liquid should be slightly thick and red in colour. If not reduced until liquid coats the spoon. Season with salt and pepper to taste.