by Executive Chef Francesco Greco, Cape Sienna Hotel & Villas \u2013 Kamala<\/em><\/p>\n At Cape Sienna in Kamala, Executive Chef Francesco Greco presents a Mediterranean interpretation of local seafood. His Barramundi Potatoes and Lentils combines the delicate sweetness of Phuket\u2019s barramundi with a crisp potato crust and a rustic Italian lentil stew \u2014 a dish that balances comfort and refinement with Sardinian precision.<\/p>\n 1 kg barramundi fillet Lentil Stew<\/strong> Barramundi Fillet<\/strong> Sear the wrapped fillets in olive oil until the potato is golden. Transfer to a lightly oiled baking tray and bake at 180\u00b0C (356\u00b0F) until cooked through.<\/p>\n Presentation<\/strong> Barramundi Potatoes and Lentils by Executive Chef Francesco Greco, Cape Sienna Hotel & Villas \u2013 Kamala At Cape Sienna in Kamala, Executive Chef Francesco Greco presents a Mediterranean interpretation of local seafood. His Barramundi Potatoes and Lentils combines the delicate sweetness of Phuket\u2019s barramundi with a crisp potato crust and a rustic Italian lentil stew […]<\/p>\n","protected":false},"author":3,"featured_media":788,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[67],"tags":[197,87,88,131,73,12],"class_list":["post-787","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-barramundi","tag-cape-sienna","tag-kamala","tag-mediterranean-cuisine","tag-recipes","tag-seafood"],"acf":[],"_links":{"self":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/787","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/comments?post=787"}],"version-history":[{"count":2,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/787\/revisions"}],"predecessor-version":[{"id":791,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/787\/revisions\/791"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media\/788"}],"wp:attachment":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media?parent=787"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/categories?post=787"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/tags?post=787"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nIngredients (serves 4)<\/h3>\n
300 g fresh potatoes
Salt to taste
Pepper to taste
40 ml extra virgin olive oil
40 g onion
40 g celery
40 g carrot
40 g Italian lentils (Lenticchie di Castelluccio di Norcia)
2 litres vegetable stock<\/p>\n
\nMethod<\/h3>\n
Finely chop onion, carrot, and celery. Heat olive oil in a large skillet and add the chopped vegetables. Saut\u00e9 until the liquid evaporates. Add lentils and pour in twice their volume of room-temperature vegetable stock. Bring to a boil, then simmer gently until the lentils are soft.<\/p>\n
Clean and portion the fillet into four pieces. Pat dry with a clean kitchen cloth. Peel and thinly slice potatoes, rinse well, and dry. Season the fillets with salt and pepper, then wrap each piece with potato slices.<\/p>\n
Place the lentils in a circular mound using a cup as a mould. Lay the barramundi on top or beside, drizzle with olive oil, and serve hot.<\/p>\n","protected":false},"excerpt":{"rendered":"