Poached Barramundi with Saffron Mayonnaise and Toasted Pinenuts

Cook time 45 minutes
Servings 4


4x 120g fillets of Barramundi

Bouquet garni (2 bay leaves, sprigs of thyme and parsley)
1 onion
1 carrot
1 stalk celery
1 fennel bulb, cut into quarters
1 lemon peel
1 clove garlic
½ cup white wine

Saffron mayonnaise
1 good pinch saffron
1 egg yolk
1 tsp. Dijon mustard
1 tsp. white wine vinegar
½ cup rice bran oil
¼ cup olive oil
1 clove garlic, minced
Juice ½ lemon

2 big handfuls pinenuts, toasted


Poached Barramundi with Saffron Mayonnaise and Toasted Pinenuts


To prepare the mayonnaise, start by placing the saffron in a small pan over a gently heat. Shake the pan for about two minutes, ensuring the strands don’t burn. Crush with the back of a rolling pin in a mortar and pestle to break up.

Add the saffron to a medium boil with the egg and mustard. Whisk egg yolk with mustard until smooth. While whisking, add the oil in a thin, steady stream until thickened. Add the vinegar and the garlic, whisk till combined. Season to taste.

Fill a large pot with water and add everything except the fish. Bring to the boil and turn the heat down and simmer for 15 minutes for the flavours to infuse. Now gently place the fish fillets in the cooking liquor. Turn the heat off and allow the fish to poach for 3-4 minutes. With a slotted spoon, remove the fish fillets.

Serve with a dollop of the mayonnaise and a scattering of pinenuts.