Tavern at Mission Farms' Pan Seared New Zealand Barramundi - KCTV5

Tavern at Mission Farms, located in Leawood, KS, is one of many restaurants proud to be participating in Kansas City Restaurant Week, a fundraiser to benefit Harvesters and other organizations that help feed those in need.

The restaurant's executive chef shows how they make their pan seared New Zealand barramundi over spinach and goat cheese crepe topped with cranberry basil gastrique and fresh tomatoes.

Spinach

4 cups raw spinach
1 ounce olive oil
1 glove garlic minced
1/2 of a shallot minced
1 shallot thinly sliced
Salt and pepper to taste

Crepes

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
Pinch of salt
2 tablespoons of butter, melted

For the Spinach - Goat Cheese Filling

Sauté shallots and garlic in hot olive oil for 15 seconds, add spinach and salt and pepper. Cook for one minute stirring the entire time. Put on a perforated pan and spread it out to cook quickly. Once cooled, squeeze out any excess liquid. Mix with 1/2 cup of goat cheese.

For the Crepes

Blend all ingredients together in blender for 30 seconds, then strain through a fine mesh strainer. Cool for one hour before making crepes.

Cranberry Basil Gastrique

1 cup white balsamic vinegar
1 cup sugar
1/2 pound cranberries
1 ounce orange juice
1/2 ounce lemon juice
1/4 ounce fresh basil

Cook vinegar, sugar, orange juice, lemon juice and cranberries for 20 minutes on medium heat. Puree, strain and cool. Once cool, add basil leaves and puree in blender.

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