600g Kingfish fillet, sashimi grade with no skin or bone.
Thinly slice with a sharp knife, then place in the fridge until ready to serve.
75gm Buffalo milk ricotta
Juice of 1/2 lemon
50ml Extra virgin olive oil
1tbls Freshly grated horseradish
Sea salt & pepper
Mix together in a bowl, then place in a piping bag and set aside in the fridge.
Aperol and Blood Orange Gel
80ml Blood orange juice freshly squeezed
1/3 tsp Agar
Mix together in a small saucepan, bring to the boil and strain.
Place in a small squeezy bottle and put aside in the fridge.
White Wine Vinaigrette
25ml White wine vinegar
75ml Extra virgin olive oil
1 large head of fennel, trimmed and shaved on a mandolin
1 small bunch of red vein sorrel picked
1 punnet of micro celery snipped
25 gm black salt crystals
1 small knob of fresh horseradish peeled
1. Use 6 white plates or bowls, place shaved fennel down evenly on each plate, then gently arrange 100gm of sliced kingfish on each plate.
2. Pipe on horseradish mascarpone mix [about 6 small dots on each plate and do the same with the blood orange gel].
3. Garnish with sorrel and celery cress, grate some more fresh horseradish, dress with a little vinaigrette and sprinkle a little black salt to finish. Serves 6.