Pan-fried barramundi with horseradish sauce and parsnip puree

Neil Perry combines fish from far-flung shores with home grown goodies to fabulous effect
Pan-fried barramundi with horseradish sauce and parsnip puree
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 10 minutes
  • Prep Time:
  • Effort: easy


For the parsnip puree

  • 6 parsnips
  • 30 g unsalted butter, diced
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, crushed
  • 1 small onion, finely diced
  • 500 ml chicken stock
  • 1 lemons, juice, (or to taste)

For the fish

  • 4 barramundi fillets, each 225g
  • 1 pinches sea salt
  • 60 ml extra virgin olive oil
  • 30 g unsalted butter
  • 1 bunches flat leaf parsley, finely chopped

For the horseradish sauce

  • 100 ml crème fraîche
  • 60 g unsalted butter
  • 1 tbsp freshly grated horseradish, to taste
  • 1 lemons, juice, (or to taste)
  • 1 pinches black pepper


1. First make the parsnip puree. Peel and roughly dice the parsnips.

2. Heat the butter and olive oil in a saucepan and add the garlic and onion. Cook slowly, without colouring, for about eight minutes, or until soft and sweet.

3. Add the parsnip and cook for a further five minutes, then add the chicken stock and slowly soften the parsnip until most of the liquid has evaporated. This will take 30-45 minutes. Season well and then use a stick blender or food processor to blend until smooth, adding more butter if necessary. Sharpen with lemon juice, to taste - you probably won't need all the juice from the lemon.

4. Season the fish with sea salt. Heat a heavy-based frying pan until hot, add the extra virgin olive oil and butter and fry the fish fillets on one side for five minutes.

5. Turn the fish over and cook for a further four minutes before removing from the pan - keep warm on a plate.

6. To make the horseradish sauce, scrape the sediment from bottom of the pan with a wooden spoon. Increase the heat and spoon in the crème fraîche. Cook for one minute.

7. Add the butter, remove the pan from the heat and stir until the butter melts and has been incorporated into the sauce.

8. Stir in the horseradish and lemon juice. Season to taste and keep warm over low heat.

9. Place a barramundi fillet on each plate, spoon over the sauce and sprinkle with parsley. Serve immediately with the parsnip puree.

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