Barramundi Tortilla

Barramundi Tortilla

  • A piece, or pieces of saltwater barramundi, or your favourite flaky fish
  • a tortilla for each piece
  • mashed potato made with a knob of butter, a few drops of lemon juice, and some sour cream
  • lemon myrtle
  • salt and pepper
  • olive oil for frying.
  1. Make the mash and keep warm
  2. coat the fish with lemon myrtle
  3. salt and pepper
  4. Pan-fry in oil and put aside for a few moments
  5. Sprinkle the tortilla with a little water then heat on a hot skillet or frypan. This one was cooked in the same pan after the fish.
  6. place fillet and some mash on the Tortilla, sprinkle on a little more lemon myrtle
  7. Wrap and serve.

This could have other ingredients, such as salad, added as you may desire. I kept it very simple because I did not want to overpower the delicious fish and native herb combination, but it occurs to me that with or without the lemon myrtle, there are a few additions that could be included if available.  Salad, tartare, mayo, pickle…

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About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in Con-fusion cooking, fish, fusion, potato, seafood and tagged , , , . Bookmark the permalink.

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