I bought a couple of bunches of beetroots yesterday. Just the day before, they had been minding their own business, resting in their subterranean refuge when a brutish hand grabbed them around the neck and yanked them into the blinding daylight. The leaves were still really fresh, so I decapitated the beetroots and gave the leaves a thorough wash. Then I simply squeezed out the excess water and sautéed them in a covered pan with olive oil, garlic, salt and pepper and lemon juice. The barramundi got a light coating of ground corn (polenta) and was pan-fried in a little grapeseed oil. Roast garlic aïoli and boiled kipflers.
WILD BARRAMUNDI WITH BEETROOT LEAVES AND AIOLI
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