Smoked Humpty Doo Barramundi, ricotta and pea puree tart
Smoked Humpty Doo Barramundi ricotta and pea puree tart
4 serves
15 mins
40 mins
MEDIUM
Ingredients
1 sheet frozen puff pastry, thawed
1½
cups frozen peas
2
cups ricotta
1
lemon, juiced and zested
1/2
cup fresh mint, finely chopped, plus extra to serve
1
cup baby spinach
2
tbsp olive oil
1
egg, lightly beaten
150g
smoked Humpty Doo Barramundi, flesh flaked
1
cup snow pea sprouts, to garnish
Instructions
- Preheat oven to 180°C. Line a tray with baking paper. Roll pastry on a lightly floured surface, then cut to a 16 x 30cm rectangle. Place on prepared tray and bake for 10 mins until puffed up.
- Remove from oven, cover with another piece of baking paper and an upturned baking tray. Cook for a further 15 mins until golden. Cool.
- Meanwhile place peas in a saucepan of salted water and bring to a boil. Cook for 2-3 mins. Refresh under cold water and drain. Place peas, ricotta, lemon zest and juice, mint, baby spinach and oil in a food processor. Season and blitz.
- Brush the edges of the pastry with egg wash. Spread ricotta mixture over the pastry, leaving a 1cm border. Top with barramundi and put back in oven for 10-12 mins.
- Top with pea sprouts, fresh mint leaves and serve.
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So, what's in the feed?
The food is designed to mimic our Barra's natural diet needs as much as possible while easing pressure on wild fish stocks by incorporating a range of proteins from vegetables and grains, as well as proteins from places that manufacture food for human consumption, including chicken, beef and fish. Instead of being discarded, these proteins are heat treated and dried, allowing what would normally be wasted to be converted into sustainable barramundi food and form part of a circular economy.
Barramundi can digest a wide range of proteins to optimise their health and growth. In the wild, they will eat other fish, birds, frogs, prawns, crabs, tadpoles, insects etc - if it's in the water, and it fits in their mouths, they'll eat it!
By incorporating proteins that would otherwise be discarded, we can grow a premium Australian product sustainably, while reducing pressure on our oceans and reducing food waste.
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