In May 2004, I was given the amazing opportunity to cook for Danish Crown Prince Frederik and Princess Mary, as part of the celebration week in the lead up to their wedding. We had four or five different dinners to do that week, all focused on the very best of Australian produce.
by Luke Mangan www.lukemangan.com
The main event was a special five-course dinner, all matched with Australian wines, for 130 VIPs including Queen Margrethe II, The Prince Consort, Prince Frederik and Mary Donaldson (as she was then). Frederik and Mary came in to the kitchen halfway through service to see me and have a chat about the food – they stayed for about 15 minutes – it was lovely. The whole week was a fantastic experience and a great honour to be part of. Sashimi kingfish is one of my signature dishes and served throughout my restaurants. It was also the second course for the Danish Royal menu.
Kingfish with Ginger, Eschallots, Fetta & Wild Rocket
Ingredients:
100ml extra-virgin olive oil
Sea salt, to taste
600g good quality sashimi kingfish
100g Persian fetta
70g wild rocket, picked
Sugar Syrup
150g sugar
150ml water
Dressing
100g fresh ginger, peeled and sliced
50ml chardonnay vinegar
10ml soy sauce
Method:
▪ Put sugar and 150ml water in a saucepan and boil until sugar dissolves.
▪ Store any leftover syrup in a sterilised jar in the refrigerator for future use.
▪ Peel and slice ginger very thinly with a sharp knife (or mandolin if you have one). Blanch in boiling water 3 times at 2–minute intervals and refresh in cold water each time.
▪ Heat sugar syrup and chardonnayvinegar together and pour over blanched ginger and simmer for 3–5 minutes, let it cool.
▪ Place in fridge for at least a couple of days, to allow flavours to develop.
▪ Dice pickled ginger as fine as you can, mix with eschallots, soy sauce, olive oil and the juice from the pickled ginger, season.
▪ Slice kingfish thinly with a sharp filleting knife and place flat on a plate, season and coat with ginger and eschallot dressing.
▪ Finish with Persian fetta and wild rocket.
