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Pan-Roasted Kingfish
Recipe by Miguel Maestre
Miguel’s kingfish with spicy avocado gazpacho, tomato salsa and piquillo cream.
- Steps
- Ingredients
Ingredients
Charcoal oil
Piquillo cream
Tomato salsa
Spicy avocado gazpacho
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Steps
- To make charcoal oil, burn lemon branches with a blowtorch until darkened. Place in a jar with oil. Infuse overnight.
- To make piquillo mousse, soak gelatine leaves in water for 2 minutes or until soft. Squeeze excess liquid from gelatine and place in a pan with cream on medium heat and bring to a simmer. Blend peppers and lemon juice until smooth. Season. Stir into cream and pour into a container. Cool, then chill for about 2 hours, until set.
- Preheat oven to 180C (350F).
- To make tomato salsa, combine ingredients in a bowl with 1/3 cup charcoal oil and season. Set aside. (Keep remaining charcoal oil for another use.)
- To make spicy avocado gazpacho, blend or process all ingredients until smooth.
- Push through a sieve to extract as much liquid as possible. Pour into a little jug.
- Heat oil and butter in a large frying pan on high. Season fish and cook, skin side down, for about 2 minutes, until crisp. Transfer to oven and cook for 5 minutes until just cooked through. Rest for 5 minutes.
- To serve, place salsa on serving plates and top with fish. Scoop 3 little balls of piquillo cream around fish. Serve gazpacho in a jug to pour at the table. Garnish with parsley and lemon or lime wedges.
Notes
Serves 4
