John Myers
Barramundi with Pasta in Truffle, White Wine and Cream Sauce
The perfect barramundi with pasta in truffle, white wine and cream sauce recipe with a picture and simple step-by-step instructions.
- 4 piece Barramundi fillets a 150-200g
- 500 g Pasta (linguine, tagliatelle, as you like)
- 1 piece Onion
- 250 ml White wine
- 250 ml Cremefine for cooking 15% fat
- 3 teaspoon Truffle oil
- 1 piece Lemon
- 1 pinch Salt
- Pepper
- Truffles to grate as needed
- Rapeseed oil
- Preheat the oven to 200 degrees Celsius and circulate air. Cut the onions into small cubes. Line a baking sheet with parchment paper and place the fillets on the skin side. Brush these with oil and place 2 slices of lemon on each fillet. Add water with salt for the pasta.
- When the oven is preheated, place the baking tray with the fish in the oven and leave it in the oven for 15-20 minutes (depending on the thickness). Add the pasta to the boiling water and simmer until al dente.
- Meanwhile, fry the onions in the rapeseed oil, then deglaze with white wine and simmer for about 2 minutes. Add 1-2 small scoops of pasta water. Then add the Cremefine and simmer for another 2 minutes. Add salt, pepper and truffle oil according to taste. If you like the sauce a little thicker, sift some flour into the sauce and bring it to the boil again.
- Take the finished noodles out of the water, but do not rinse so that you can remove the sauce easily. Then put the noodles in the sauce and toss them in it. Now put a portion of pasta on each plate, place 1 fillet per person on the pasta, season it with a pinch of salt and pepper and rub the truffle over it as you like. If you like the intense truffle taste, you can add a few drops of truffle oil to the dish. Bon Appetit!
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