Kingfish Crudo

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SERVES 4

PREP TIME: 30 MINS

COOK TIME: 10 MINS

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Ingredients

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250-300G SASHIMI GRADE KINGFISH, THINLY SLICED

1-2 TBSP TZATZIKI CREAM, DETAILED BELOW

DRIZZLE DILL OIL, DETAILED BELOW

30G JAR SALMON CAVIAR (EQUIVALENT OF 1 TBSP PER SERVING TRAY)

10-12 SLICES PICKLED CUCUMBER, DETAILED BELOW

PICKED DILL FRONDS OR MICRO HERBS (I.E MICRO MINT) TO SCATTER/ARRANGE ON TOP

FOR THE TZATZIKI CREAM

1/2 CUP GREEK YOGHURT

1 TBSP DILL OIL

PINCH SALT

2 TBSP WHITE WINE VINEGAR (ADJUST ACCORDING TO CONSISTENCY)

FOR THE PICKLED CUCUMBERS

3-4 BABY CUCUMBERS, THINLY SLICED (IDEALLY ON A MANDOLIN)

PINCH SALT

1 TBSP CASTER SUGAR

1/2 CUP VINEGAR, PLUS A DRIZZLE FOR ASSEMBLING

2 TBSP WATER

FOR THE DILL OIL

1 CUP EVOO

1 LARGE BUNCH DILL

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Equipment

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MICROPLANE

SHARP KNIVES

SERVING TRAY

BLENDER

CHEESE CLOTH

SIEVE

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Method

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PREPARE THE DILL OIL FIRST AS YOU WANT TO ALLOW IT TO STRAIN FOR SEVERAL HOURS

1. BRING A LARGE SAUCEPAN OF WATER TO A BOIL. WASH YOUR DILL THEN BLANCH FOR A COUPLE OF MINUTES. TRANSFER TO A LARGE MIXING BOWL FILLED WITH COLD WATER AND ICE TO STOP THE COOKING PROCESS

2. STRAIN EXCESS LIQUID WITH A TEA TOWEL/PAPER TOWL THEN TRANSFER TO A BLENDER WITH EVOO. BLEND FOR A COUPLE OF MINUTES (ADDING MORE OIL IF TOO THICK) UNTIL THE BLENDER’S CONTAINER IS WARM TO THE TOUCH AND A COMBINED, VIBRANT GREEN COLOUR APPEARS

3. PLACE A SIEVE OVER A MIXING BOWL AND A CHEESE CLOTH OVER THE SIEVE. POUR THE INFUSED OIL OVER THE CHEESE CLOTH AND TIE OPPOSITE ENDS (THAT YOU CAN PICK UP) TOGETHER WITH A PEG OR ELASTIC. HANG ABOVE THE SEIVE SO IT’S IN THE AIR, ALLOWING FOR THE OIL TO SEEP THROUGH AND A SEDIMENT FREE INFUSED OIL TO BE CREATED. LEAVE FOR A COUPLE OF HOURS IDEALLY BEFORE TRANSFERRED STRAINED OIL TO A SQUEEZY BOTTLE OR CONTAINER. SET ASIDE

PREPARE THE PICKLED CUCUMBER NEXT

1. COMBINE SLICED CUCUMBER WITH VINEGAR, WATER, SUGAR AND SALT IN A CONTAINER AND SET ASIDE FOR A MINIMUM 30 MINS UP TO OVERNIGHT. I LIKE TO OPT FOR THE 3:2:1 RATIO … 3 PARTS VINEGAR (MORE ACIDITY), 2 PARTS WATER, 1 PART SUGAR WITH A PINCH OF SALT

PREPARE THE TZATZIKI CREAM NEXT

1. COMBINE GREEK YOGHURT IN A MIXING BOWL WITH DILL OIL, VINEGAR AND SALT. YOU WANT THE MIXTURE TO BE THICK ENOUGH THAT IT HOLDS SHAPE IN A UPSIDE DOWN SPOON BUT THIN ENOUGH THAT IT’S SPREADABLE. ADD MORE VINEGAR OR A SPLASH OF WATER AS REQUIRED FOR THE CONSISTENCY. SET ASIDE IN FRIDGE

ASSEMBLE THE DISH

1. SPREAD A TABLESPOON OR TWO OF THE TZATZIKI CREAM AS THE BASE OF THE DISH. ADD A FEW DOLLOPS OF THE DILL OIL. LAYER YOUR SLICED KINGFISH TO FILL THE PLATE. TOP WITH PICKLED CUCUMBER. ADD SMALL SPOONFULS OF SALMON CAVIAR EVENLY ACROSS THE FISH. FINISH WITH EITHER INDIVIDUAL MICRO HERBS OR PICKED DILL FRONDS. ADD A FINAL SMALL SPLASH OF VINEGAR ACROSS THE DISH AND SERVE!

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