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Roasted Barramundi with Brown Shrimps, Violet Artichokes and Mash

Pan-roasted barramundi fillets served with creamy mashed potatoes and a white wine, shrimp, and violet artichoke sauce.

SeafoodPotatoesMain CourseJames MartinBarramundi
Estimated Nutrition
Calories
1068.2
kcal / serving
4272.8 kcal total
Carbs
67.1g
per serving
268.2 g total
Fat
52.7g
per serving
210.6 g total
Protein
49.6g
per serving
198.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
110
g
Butter
divided use
75
g
Butter
for the mash
150
ml
Milk
Liquids
200
ml
White Wine
NutsSeeds
1
tsp
Curry Powder
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
4
tbsp
Chive
finely chopped
OilsFats
2
tbsp
Olive Oil
Seafood
8
piece
Barramundi Fillets
small
200
g
Brown Shrimp
cooked and peeled
Vegetables
1
piece
Banana Shallot
large, finely diced
8
piece
Baby Violet Artichokes
finely sliced
1.2
kg
King Edward Potatoes
peeled and roughly chopped

Method

1
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