Aged Kühlbarra Barramundi Tail Recipe

Bedrock Origin - Aged Kühlbarra Barramundi Tail

1. 1

   Dry-aging finish (if bringing in-house from whole)

   If your Barramundi tail is arriving pre–dry-aged, skip this step. To finish a small dry-age at service time (accelerated surface cure for concentrated flavor): pat the tail dry with paper towels. Mix kosher salt and sugar and rub evenly over the exposed flesh surfaces. Sprinkle crushed peppercorns and tuck dill sprigs around the tail. Place on a wire rack set over a tray and refrigerate, uncovered, for 12–24 hours. Before cooking, gently brush off excess cure and rinse lightly if desired, then pat completely dry.

2. 2

   Preheat and season

   Remove the aged Kühlbarra tail from the refrigerator 30 minutes before cooking to come toward room temperature. Pat dry. Lightly season the exterior with flaky sea salt (reserve most for finishing) and a grinding of black pepper.

3. 3

   Sear the tail

   Heat a large ovenproof skillet over medium-high heat until hot. Add neutral oil and heat until shimmering. Place the tail, skin-side down, and press gently for 20–30 seconds to ensure full contact. Sear without moving for 3–4 minutes until the skin is deeply golden and crisp. Carefully flip the tail and add 1 tablespoon unsalted butter, the crushed garlic and half the minced shallot to the pan. Spoon the melted butter, garlic and shallot over the fish for 30–45 seconds to flavor the flesh. Transfer the skillet to a preheated 180°C (350°F) oven and roast for 6–10 minutes, depending on tail thickness, until the internal temperature reaches 52–54°C (125–130°F) for medium doneness. Remove from oven and transfer fish to a warm plate; tent loosely with foil to rest for 5 minutes.

4. 4

   Make the pan sauce

   Return the skillet to medium heat on the stovetop (do not clean out browned bits). Add the remaining 1 tablespoon unsalted butter and the remaining minced shallot; sauté for 30–45 seconds. Deglaze with the dry white wine, scraping browned bits with a wooden spoon; reduce by about half (1–2 minutes). Add fish stock and capers and simmer 2–3 minutes to reduce slightly. Stir in heavy cream and lemon juice; simmer gently 1–2 minutes until the sauce is slightly thickened. Taste and adjust seasoning with salt and pepper. Stir in chopped parsley and remove from heat.

5. 5

   Finish and serve

   Place the rested aged Kühlbarra tail on a serving board or plate. Spoon the warm pan sauce over the tail, finishing with the reserved flaky sea salt and a little freshly ground black pepper. Garnish with fresh dill sprigs and lemon slices alongside for squeezing. Serve immediately.

6. 6

   Plating suggestions

   Serve whole tail as a showpiece for 2–3 people to share, with lemon wedges and a simple green salad or steamed fingerling potatoes. To portion, slice across the tail into thick fillets and arrange on warm plates, spooning additional sauce over each portion.