Barramundi Stuffed Mushroom Caps

500g barramundi fillets
8 medium sized mushroom caps
100g macadamia nuts
150ml cream
6 lemon myrtle leaves, bruised
1 egg
bread crumbs
200ml milk
100g plain flour
salt & pepper

Place fish, cream,macadamia nuts, chopped mushroom stems and 6 lemon myrtle leaves in an open pan in a 200° C oven until the fish is cooked and most of the cream is absorbed. Remove leaves then break up the fish fillets with a fork. .Add one egg to moisten the mix then enough bread crumbs to bind all ingredients. Roll the mixture onto 8 equal sized balls and press into mushroom caps. Leave in refrigerator for ½ hour  to rest. Coat the caps in seasoned flour. Make a wash of the remaining eggs and the milk. Dip the caps in this then roll  in bread crumbs until evenly coated. Pan fry lightly in a good quality oil eg. macadamia, until golden brown then place in the oven at 200° for 10 minutes. Serve with Lemon Myrtle Hollandaise.

Lemon Myrtle Hollandaise

4 egg yolks
250 g butter, melted
100 mls white wine vinegar
10 lemon myrtle leaves

Boil vinegar in a small saucepan until reduced by half and add 5 finely chopped leaves. Take off heat, place lid on saucepan and allow to infuse for 10 minutes. Add enough boiling water to make the vinegar back up to 100 mls. Strain mixture into a stainless steel bowl with the egg yolks. Place the bowl over a pan of boiling water and whisk rapidly until the mixture is light and fluffy  and starting to peak. Remove from heat. Slowly drissle in the melted butter, whisking continuously. Bruise the remaining leaves then place in sauce whole. Leave to rest for 2 hours at room temperature. Do not refrigerate.

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