With the weather starting to cool, we’ve sourced a fun, punchy and delicious carpaccio of kingfish recipe that can be prepared for a romantic evening in or to share with the ladies over a bottle of wine.
This recipe was developed by Margan Restaurant to celebrate A Little Bit of Italy in Broke. For more information about the event, please visit Italy In Broke.
Serves 4
Ingredients:
– 1 fillet of Hiramasa Kingfish (300g), thinly sliced (2mm thick)
– 1 tablespoon baby capers piccalilli
– 1 cup of mixed baby vegetables (carrot, radish and cauliflower), trimmed and peeled
– 120ml olive oil
– 2 finely diced eschallot
– 4 finely sliced garlic
– ½ tsp turmeric
– 2 bay leaves
– 8 sprigs thyme
– 8 sprigs tarragon
– 200ml white wine
– 40ml white wine vinegar
– 300ml chicken stock
Method:
1. Place baby vegetables and tarragon into a bowl.
2. Place all other ingredients into a saucepan and bring to boil. Reduce by 1/3.
3. Remove from heat and pour (while hot) over baby vegetables and tarragon.
4. Cover and refrigerate for at least 8 hours.
Balsamic Dressing
Ingredients:
– 125ml white balsamic vinegar
– 1 finely diced eschallot
– 3 parsley stalks
– Peppercorns
Method:
1. Place all ingredients in a saucepan, bring to the boil and reduce by ½.
2. Cool and add 50ml extra virgin olive oil
To serve:
1. Arrange kingfish slices on each plate.
2. Season and drizzle with balsamic dressing.
3. Strain the piccalilli mix and arrange baby vegetables over the kingfish.
4. Garnish with baby capers (optional).
