Cafe Sydney is an institution. With its reputation built on impeccable service, amazing food and breathtaking views, the restaurant has become the perfect example of Sydney’s relaxed but sophisticated character and a highly recommended dining venue for many passing visitors. It was only fitting then that we chose to lunch there for my Mum’s farewell after her two week visit to Sydney.
While myself and my Mum’s best friend went with the delightful snapper special, my Mum opted for the WA barramundi, which both Mr Chipconnoisseur and I eyed as our second choice. Mum was so happy with her choice that to this day she talks about the barramundi with the same sort of childish excitement a six year old talks about Christmas.
Having tried it, I completely agree and understand why: the fish, crisp on the outside but meltingly soft on the inside, goes so well with the combination of sweetness and nutty flavours in the sauce and the silky smooth pasta with its tart but creamy goat’s cheese filling. The dish truly is a work of culinary art in an imaginative flavour and texture combination sense.
While my own version of the recipe is merely an attempt at a perfect reproduction, it does a pretty good job of satisfying the senses. This one is for you Mum, Happy Birthday for the 3rd of February.
Cafe Sydney’s barramundi with goat’s cheese ravioli and burnt butter pine nuts
- 2 barramundi fillets, trimmed to four 6cm wide fillet portions
- 12 wonton wrappers // or 1 lot of 2 ingredient dumpling dough
- 125g goat’s cheese
- 200g butternut pumpkin, peeled
- 40g butter
- 40g raisins
- 50g pine nuts
- 10 sage leaves, chopped
- 2 tbsp plain flour
- Salt and pepper
Place pumpkin in a little water with a pinch of salt and cook until softened. Blend into a puree and set aside.
In the meantime, prepare the ravioli by placing a heaped teaspoon of the goat’s cheese on a wonton square (or thinly rolled out dumpling dough squares). Brush with some water, cover with another pastry square and press down firmly around the filling. Using a glass cut out the round ravioli discarding excess dough. Put on a pot of boiling salted water and bring to a boil. Wait for the fish to be half cooked before boiling dumplings for about 2 minutes then serving.
To prepare the fish dust it with salt, pepper and flour. Heat a little oil and 1 tsp butter in a pan. Cook fish pieces on medium high heat until browned and crispy on one side and becoming opaque in the middle. Flip and cook fish for a further 2 minutes.
To make the sauce, toast pine nuts in another pan over medium heat. Add butter, sage and raisins and cook stirring until fragrant. Remove from heat.
To serve, arrange a dollop of the pumpkin mash on the bottom of the plate, followed by 3 ravioli, a tablespoon of the pine nut butter and barramundi fillets. Top with extra pine nut butter.
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