Don Hancey’s Cone Bay Barramundi with baby leeks and saffron dressing

Ingredients

4 x 200gm Cone Bay Barramundi
100g plain flour
salt & pepper
100ml olive oil
4 baby leeks
100ml chicken stock
1 clove garlic
4 sprigs of thyme
100ml extra virgin olive oil salt & pepper

Dressing :
5gm saffron toasted and infused with 20ml leek cooking liquor 50ml freshly squeezed orange juice
2 ripe roman tomatoes blanched/skinned and seeded
50ml extra virgin olive oil

Methods

1. Pre-heat oven to 180 degrees for 10mins.
2. Cut the leeks into 4 even pieces, place into small baking dish, cover with stock and add garlic, thyme, olive oil, salt and pepper. Cover with alfoil and place in oven for 20mins or until soft.
3. Toast saffron in a pan to release the aromas, then add the 20ml of warm leek juice to the saffron. Let cool and add orange juice, diced tomato and olive oil, set aside.
4. Heat frying pan to a medium heat, season barramundi with salt and pepper, then dust it in flour.
5. Add olive oil to pan and lay barramundi into heated pan and cook for about 2 to 3 minutes
6. Turn barramundi with a fish slice and proceed to cook for a further 2 to 3 minutes.
   Take fish out of pan and let rest in a warm spot.
7. To serve place barramundi on top of leeks and spoon dressing on and around the fish.