Ingredients
To taste freshly ground black pepper
To taste salt flakes
1 lemon rind zested
350g watercress washed, stemmed, dried
4 or 5 basil leaves torn
50g capers rinsed and chopped
20ml Verjuice
25g medium golden shallot minced
350g sashimi quality kingfish
To taste freshly ground black pepper
To taste salt flakes
1 lemon rind zested
350g watercress washed, stemmed, dried
4 or 5 basil leaves torn
50g capers rinsed and chopped
20ml Verjuice
25g medium golden shallot minced
350g sashimi quality kingfish
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Methods
1
Cut the kingfish fillet into thin slices across the grain and arrange in a radiating circle around the serving dish.
2
In a small bowl, cover shallots with Verjuice. Let stand for 5 minutes.
3
Add the shallot, capers, basil leaves, watercress and zest of the lemon to a mixing bowl and season to taste, being careful not to add too much salt as the capers will give some of the seasoning that is required.
4
Refrigerate fish until ready to serve. Then divide the fish evenly across four plates and drizzle with Extra Virgin Olive Oil.
5
Maggie's Tip: Raw fish needs to be kept chilled. Wrap lemon without rind in plastic and refrigerate for next day’s vinaigrette.
1
Cut the kingfish fillet into thin slices across the grain and arrange in a radiating circle around the serving dish.
2
In a small bowl, cover shallots with Verjuice. Let stand for 5 minutes.
3
Add the shallot, capers, basil leaves, watercress and zest of the lemon to a mixing bowl and season to taste, being careful not to add too much salt as the capers will give some of the seasoning that is required.
4
Refrigerate fish until ready to serve. Then divide the fish evenly across four plates and drizzle with Extra Virgin Olive Oil.
5
Maggie's Tip: Raw fish needs to be kept chilled. Wrap lemon without rind in plastic and refrigerate for next day’s vinaigrette.
