Ingredients and Methods
Ingredients
The Cure
- 1 Side Kingfish fillet, fresh
- 400g Salt
- 400g Sugar
- 25g Wakame (soaked)
- ½ Leaf Komby (soaked)
- 1 Lemon Zest
- 1 Lime Zest
- 1 Orange Zest
- ¼ Bunch Thyme
- 15g Coriander Seeds (toasted)
- 1 Stick Lemongrass (chopped)
Herb Emulsion
- ½ Bunch Chives
- ½ Bunch Basil
- 1 Bunch Watercress
- 1 Handfull Spinach
- 50g Goast Cheese
- 1 tbsp Dijon Mustard
- 1 tbsp Raspberry Vinegar
- 200ml Olive Oil
- To Taste Lemon Juice
- 1 Pomelo - peeled with your hands, then broken down into segments (if you cannot find a pomelo, use ruby grapefruit)
- 1 Stick Celtuce - peeled and sliced raw
Instructions
METHOD:
Mix The Cure ingredients all together, pack around the kingfish, making sure it is covered
Leave for 8-10 hours in the fridge, then rinse and allow to dry in the fridge uncovered
Once dry, remove the skin & bloodline, then slice thinly, ready to serve
Herb Emulsion: blitz all the ingredients except the olive oil
Once you have a purée, put the blender back to a low speed. Slowly add the olive oil into the blender to create a smooth, bright green sauce
Season to taste, and adjust the acidity with the lemon juice
TO SERVE:
Place a spoonful of the herb emulsion on the base of the plate. Spread the vivid colour on the plate; have fun & do it artistically your own way!
Place the sliced kingfish on and around the emulsion. Garnish with the freshly sliced celtuce and pomelo segments
Garnish with fresh herbs. I prefer to use nasturtiums for the mild, botanical aromatics, but there are no set herbs or way to dress the plate to be honest. Use your own imagination and palate. You might like something more powerful like Thai basil?
Finally, open a bottle of chilled Tasmanian Riesling like Moores Hill or Pooley. Enjoy.
Chef David Hall
