6 x 120g         Barramundi portions, skin on

150g               Cauliflower, sliced thin

150g               Cauliflower florets

70ml                Thickened cream

30g                  Unsalted butter

1/4tsp             Salt

In a small saucepan, melt the butter until foaming, add the sliced cauliflower and cream. Cook over medium heat, with a lid on. Stir frequently, you do not want any colour on the cauliflower. After approximately 15 minutes it should be tender. Add to a high-powered blender and blitz on full power until smooth. Add salt and blitz again. Keep warm in saucepan.

Preheat oven to 220c. In a bowl, mix cauliflower with some vegetable oil and seasoning. Add to baking tray, roast for 8-12 minutes depending on size of cauliflower. You are looking for good colour!

Heat a non stick frypan to medium high, add a splash of vegetable oil. Season the skin with salt, add the barramundi to the pan with the skin down, being careful not to splash hot oil on yourself. Gently press down barramundi to flatten the skin for even cooking (approximately 30 seconds). Once the skin is golden brown and crispy, turn over and cook for a further 4 or 5 minutes, depending on thickness. Rest for a few minutes.

Place cauliflower puree onto plate, on top add the barramundi, then add the roasted cauliflower pieces.

Wine Pairing: 2019 True Colours Chardonnay 
The perfect example of flavours working alongside each other.  Barramundi has a buttery flavour with a succulent, meaty texture and this works well alongside the nectarine and white peach flavours of the Chardonnay.  Add in the nutty, earthiness of baked cauliflower and the spicy oak of the wine and you have the near perfect pairing.