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Beetroot Cured Kingfish with Horseradish

Serves 4
  • Steps
  • Ingredients

Steps

  • Preheat oven to 180C.

Cured Kingfish

  • For the Cured Kingfish, place fennel, cumin, sugar, peppercorns and salt flakes into a mortar and pestle and grind to a fine powder. Place powder into a bowl with beetroot, vodka, parsley, lemon zest. Place fish into bowl and coat all sides. Wrap fish tightly in cling wrap and set aside in the fridge for 1 hour.

Pickled Radish

  • For the Pickled Radish, combine caster sugar, white wine vinegar and 150ml of water in a small saucepan and heat until sugar is dissolved. Remove from heat and set aside to cool. Meanwhile, place cucumber, radish, grapes and dill into a bowl. Cover with cooled pickling liquid and set aside for 30 minutes.

Cucumber Foam

  • For the Cucumber Foam, juice cucumber and strain through a fine sieve into a tall jug. Add egg white and blitz with a hand blender until combined. Pour into an isi canister, charge twice and set aside in fridge.

Apple Gel

  • For the Apple Gel, place fennel seeds into a medium frypan and toast until fragrant. Add apple juice and vodka, bring to a simmer then remove from heat. Squeeze out gelatine leaves and add to pan, stir until dissolved. Add 2-3 drops of pink food dye until light pink then strain through muslin cloth into a shallow 21cm x 11cm container and place in the fridge until just set. Remove from fridge and cut into 2cm x 2cm cubes. Place onto a paper lined baking tray and set aside in fridge.

Rye Bread Crumble

  • For the Rye Bread Crumble, place slices onto a tray and into the oven until lightly browned then turn over and toast on other side. Remove from oven and allow to cool. Once cooled, place bread into a food processor and blitz to a fine crumb.

Horseradish Cream

  • For the Horseradish Cream, place horseradish, mustard, crème fraiche and lemon juice into a canister and use a stick blender to blend until smooth. Season to taste and set aside in fridge.

Herb Oil

  • For the Herb Oil, blanch dill stalks in boiling water for 10 seconds, remove and plunge into an ice bath. Pat stalks dry using a paper towel to remove moisture and place in a canister with oil and an ice cube. Blend using a stick blender until smooth and season to taste. Strain through muslin cloth into a small bowl and set aside.
  • To serve, remove fish from fridge and rinse with water then pat dry. Slice fish into 1cm slices and arrange on plate. Pipe dots of horseradish cream around the plate and scatter some gel cubes. Place a few pieces of pickled radish and 4. For the Cucumber Foam, juice cucumber and strain through a fine sieve into a tall jug. Add egg white and blitz with a hand blender until combined. Pour into an isi canister, charge twice and set aside in fridge.5. For the Apple Gel, place fennel seeds into a medium frypan and toast until fragrant. Add apple juice and vodka, bring to a simmer then remove from heat. Squeeze out gelatine leaves and add to pan, stir until dissolved. Add 2-3 drops of pink food dye until light pink then strain through muslin cloth into a shallow 21cm x 11cm container and place in the fridge until just set. Remove from fridge and cut into 2cm x 2cm cubes. Place onto a paper lined baking tray and set aside in fridge.6. For the Rye Bread Crumble, place slices onto a tray and into the oven until lightly browned then turn over and toast on other side. Remove from oven and allow to cool. Once cooled, place bread into a food processor and blitz to a fine crumb. 7. For the Horseradish Cream, place horseradish, mustard, crème fraiche and lemon juice into a canister and use a stick blender to blend until smooth. Season to taste and set aside in fridge.8. For the Herb Oil, blanch dill stalks in boiling water for 10 seconds, remove and plunge into an ice bath. Pat stalks dry using a paper towel to remove moisture and place in a canister with oil and an ice cube. Blend using a stick blender until smooth and season to taste. Strain through muslin cloth into a small bowl and set aside.9. To serve, remove fish from fridge and rinse with water then pat dry. Slice fish into 1cm slices and arrange on plate. Pipe dots of horseradish cream around the plate and scatter some gel cubes. Place a few pieces of pickled radish and cucumber around plate and add a sprinkle of rye crumb and lemon segments. Dot some herb oil around plate and finish with micro sorrel and rocket.

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