Barramundi Tail with Chicken SauceMike Reid
Recipe brought to you with the help of our friends at Supreme Caravans
- 1 Barramundi tail
- 1ltr Chicken stock
- 2 Chicken feet
- 15g tomato puree
- 100g smoked lardons
- 100ml white wine
- 1 bunch parsley
- Early harvest olive oil
- Preheat oven to 160C fan-force
- To make the base
- Blitz oreos until fine then add butter and salt.
- Pack into a 23cm tart tin lined.
- To make the tart filling;
- Melt butter in a medium pan
- Add brown sugar
- Once bubbling add condensed milk and cream then turn off the heat
- Stir in the salt and peanut butter
- Pour caramel into the oreo base and back for roughly 15 minutes at 160C
- Leave to cool for 30 mins after removing from oven.
- Microwave choc chips, cream, peanut butter and salt for 2 x 30 second burst to melt.
- Stir to combine and then pour over cooled tart.
- Top with peanuts and set into fridge for 90-120mins.
Our friends at Wine Selectors suggest pairing this dish with a Marsanne Rousanne Viognier.
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