SERVES: 4
PREPARATION TIME: 1 hr 30 mins
LEVEL: Easy
INGREDIENTS
Kühlbarra Surf and Turf Bundle
4 Barramundi Portion
2 Grain-Fed Angus Beef Ribeye
2 packs Barramundi Chowder
4 tbsp Olive Oil
3 cloves Garlic
5 sprigs Thyme
2 White corn
Salt and pepper to taste
Basil Pistachio Butter
250g Butter
5 cloves Garlic
1 Leek
80g Pistachios
Lime juice
Lime zest
50g Basil
Salt and pepper
30g Parmesan cheese
METHOD
1. In a pan over medium heat, add 1 tbsp of olive oil, add leeks and garlic and char them until fragrant.
2. In a blender, add butter, garlic, leeks, pistachio, lime juice, lime zest and blend until smooth.
3. Add in basil, salt and pepper, parmesan cheese and blend for a bit. Transfer to a bowl and refrigerate.
4. Add Barramundi Chowder into a pot and bring to a boil. Turn of heat and set aside until ready to serve.
5. Pat Grain-Fed Angus Beef Ribeye dry with paper towels. Season with salt and pepper. On a pan over high heat, add 4 tbsp oil and sear steaks on high for 1 and a half minutes on each side. On the last 30 seconds of cooking, add garlic and thyme, baste steaks and remove steaks from pan to rest.
6. Pat Barramundi Portion and season with salt and pepper on both sides.
7. On a fresh pan over medium heat. Add 4 tbsp of oil and sear the Barramundi Portion, skin side down for about 2 minutes, pressing it down for the first 30 seconds to hold its shape.
8. Flip the portion over and sear for 1-2 minutes. During the last 30 seconds add 1 heaped spoon of pistachio butter and coat the Barramundi Portion evenly with butter.
9. Serve barramundi portions, steaks and chowder on a platter. Drizzle melted pistachio butter over soup with olive oil. Add a dollop of pistachio butter over steak, blowtorch if required.