Barramundi with Citrus-Spiced Potatoes and Dill Aioli Recipe

澳洲肺鱼配柑橘味土豆和莳萝蛋黄酱食谱

4.8

完美烹制的澳洲肺鱼外皮酥脆，柑橘味的橙子土豆则增添了鲜美的口感。奶油莳萝蛋黄酱与每一口相得益彰，创造出令人愉悦的口感和风味之舞。这道菜完美融合了舒适和精致，非常适合一顿让您意犹未尽的特别大餐。

Ingredients:

  • 4 片澳洲肺鱼片（每片约150克）
  • 500 克 Prince of Orange 土豆，切片
  • 2 汤匙 橄榄油
  • 1 茶匙 橙皮
  • 1/2 茶匙 辣椒粉
  • 盐和胡椒
  • 100克蛋黄酱
  • 1 瓣大蒜，切碎
  • 1 汤匙新鲜莳萝，切碎
  • 1 个柠檬的汁和皮
  • 2 汤匙 黄油

Instructions:

  1. Prepare the Potatoes
    1 Prepare the Potatoes

    Boil sliced orange potatoes until tender. Toss with olive oil, orange zest, salt, and a pinch of paprika, then roast until crispy.

  2. Make the Dill Aioli
    2 Make the Dill Aioli

    Mix mayonnaise with minced garlic, chopped dill, lemon juice, and zest until smooth.

  3. Cook the Barramundi
    3 Cook the Barramundi

    Heat olive oil and a knob of butter in a pan. Season flathead fillets with salt and pan-fry until crispy, about 4 minutes on the skin side and 2 minutes on the other. Serve immediately alongside the fennel salad and a dollop of the citrus mint yoghurt.

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