kingfish ceviche With coriander salsa.prawns with herb mayo


kingfish ceviche With  coriander  salsa.
Makes 60

450g sashimi-grade, centre-cut kingfish fillet, skin removed, pin-boned
100g sea salt fla kes Sunflower oil, to shallow-fry
15 wonton wrappers, quartered
3 avocados, finely chopped, tossed with thejuice of 1 lemon
200g fresh or frozen finger limes', halved, pearls scooped out and reserved Salmon roe* and micro herbs*, to serve

Coriander salsa
1 bunch coriander leaves
1/ 2 bunch flat·leaf parsley leaves
60 g salted baby capers, rinsed, drained
Juice of 1/2 lemon
90 ml extra virgin olive oil

Rub fish all over with sea salt. Cover and chill for 2 hours. Rinse in cold water and pat dry with paper towel, then cut into very thin slices. Cover and chill until needed. Meanwhile, for the salsa, whiz all ingredients in a food processor until a fine paste. Season with pepper and set aside. Heat 2 cm oil in a pan over medium-high heat. In batches, fry the wontons for 30 seconds or until crisp. Remove with a slotted spoon and drain on paper towel. Spread 1/2 tsp salsa on each vvonton. Top with 1 tsp avocado, 1 fish slice and some finger lime pearls, roe and micro herbs. Sashimi-grade kingfish and salmon roe are from fishmongers. Wonton wrappers are from Asian food shops. Finger limes and micro herbs are from selected greengrocers.


prawns with herb mayo

Makes 40
2 egg yolks
1 tbs white wine vinegar
1 tbs Dijon mustard
1 cup (250ml)sunflower oil
1/2 bunch chives. thinly sliced
1/4 cup chervil, finely chopped
1/4 cup French tarragon*, finely chopped
40 cooked, peeled prawns

Lemon wedges, to serve Whiz yolks, vinegar and Dijon in a blender until combined. With the motor running,
gradually pour in oil in a slow, steady stream. Add 1 lbs boiling water to thin out. Season and fold through herbs. Serve the prawns with the herb mayo and lemon wedges. * From selected greengrocers; substitute
regular tarragon.


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