Grant’s smoked barramundi and pickled fennel crostini
December 6, 2019
If you are looking for the perfect appetiser for entertaining then you have come to the right place with the smoked barramundi and pickled fennel crostini.
Serves: 8 as an appetiser
Prep Time: 30 minutes (begin 2 hours ahead)
- 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
- 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
Make Quick Pickled Fennel:
- Slice fennel bulb very thinly (a mandolin will yield the best result). Toss with the red onion and lemon juice. Set aside.
- 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.
- Remove from the heat and refrigerate fennel mixture until ready to serve (at least 1 hour).
Make Dill Crème:
- Combine all ingredients in a small bowl and refrigerate until required.
- Grill sourdough slices in a griddle pan over high heat, or under a grill until lightly charred on both sides.
- Top each slice of sourdough with a couple of spoonfuls of dill crème.
- Drain liquid from the pickled fennel and distribute over the crostini. Top with a couple of ribbons of cucumber and smoked barramundi.
- Drizzle with olive oil, and garnish with cracked black pepper and the reserved fennel fronds to finish.