Title: Barra Cordon Bleu
Categories: Fish Smoke Salmon
Yield: 4 Servings

4		Thick fillets of barramundi or other white fish (approx 150
8		Slices smoked salmon
4	tb	Grated cheese; pref mild such as mozzarella
		Plain flour, seasoned with salt and pepper
		Oil for frying
1	md	Zucchini, peeled & cut into julienne strips
1	lg	Carrot; peeled & cut into julienne strips
200	g	Fettucine; cooked al dente and drained
FOR THE SAUCE
4	md	Tomatoes; or 425g can
1	tb	Mild honey
4		Basil leaves; or 5
1	tb	Extra virgin olive oil

"A dish created by Marc Monpert, the chef at Club Med, Lindeman Island, using locally caught fish. Marc serves it with noodles, carrot, zucchini and a rich tomato sauce."

Butterfly the fish fillets by cutting them horizontally until almost through to the other side. Open them up, and put a couple of slices of smoked salmon inside.

Dust the fillets with the seasoned flour, shaking off the excess, and pan-fry in a little oil until lightly cooked (about 2 minutes each side).

Blanch the carrot and zucchini strips and plunge noodles into boiling water to reheat. Drain. Mix the vegetables through the noodles.

To make the sauce: Cook the tomatoes in a hot pan of oil for 2 to 3 minutes. Place them in a blender, adding the honey and basil leaves. Puree.

Serve the fish on top of the noodles and pour over the tomato, basil and honey sauce.

Ian Parmenter, "Consuming Passions" in association with Australian Broadcasting Corporation. Typed, but not tested, by Greg Mayman, March 1998 From: Greg Mayman Date: 06 Mar 98

previous

next