Grant’s smoked barramundi and pickled fennel crostini

Ingredients:

• 1 large sourdough baguette, cut in thick slices
• 500g smoked barramundi, flesh picked into large pieces
• 1 small Lebanese cucumber, shaved into ribbons using a peeler
• 1 qty Quick Pickled Fennel (recipe below)
• 1 qty Dill Crème (recipe below)
• Extra Virgin Olive Oil, to finish
• Cracked black pepper

Dill Créme:

• ½ cup crème fraiche
• ½ cup Greek yoghurt
• 1 lemon, zested (juice reserved for the Quick Pickled Fennel recipe, below)
• 2 Tbsp fresh dill, finely chopped
• Sea salt and pepper, to taste

Quick Pickled Fennel:

• 1 large (or 2 small) fennel bulb, fronds reserved
• Juice of 1 lemon
• ½ red onion, very finely sliced
• 1 cup apple cider vinegar
• 1/3 cup caster sugar
• 1 Tbsp sea salt
• ¼ cup water
• ½ Tbsp fennel seeds

Method:

Make Quick Pickled Fennel:

1. Slice fennel bulb very thinly (a mandolin will yield the best result). Toss with the red onion and lemon juice. Set aside.
2. Combine the remaining ingredients in a small saucepan over medium heat and bring to a simmer. Add fennel mixture and continue to simmer for 2-3 minutes.
3. Remove from the heat and refrigerate fennel mixture until ready to serve (at least 1 hour).

Make Dill Crème:

1. Combine all ingredients in a small bowl and refrigerate until required.

To assemble:

1. Grill sourdough slices in a griddle pan over high heat, or under a grill until lightly charred on both sides.
2. Top each slice of sourdough with a couple of spoonfuls of dill crème.
3. Drain liquid from the pickled fennel and distribute over the crostini. Top with a couple of ribbons of cucumber and smoked barramundi.
4. Drizzle with olive oil, and garnish with cracked black pepper and the reserved fennel fronds to finish.