Barramundi Tail with Chicken Sauce

Mike Reid

Ingredients:

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

Method:

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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