RECIPES

epicure

RATINGS

TYPE OF MEAL

Starters

DIFFICULTY

Easy

SPEED

Quick

Kingfish carpaccio with olive tapenade and ebiko

Grilling and barbecuing are great ways to cook kingfish. But we think its clean tasting flesh needs just a copious amount of the best grade olive oil that you can find to transform the sweet-flavoured fish into an enticing appetiser.

Serves 4 Prep time 10 minutes

120g fresh kingfish, gutted and skinned

Salted white wine aspic
1 ½ cup young and crisp white wine
1 tsp rock salt
6 gelatine leaves
pinch smoked paprika powder

Olive tapenade
45g good quality black olives
45g good quality green olives
1 tsp fresh parsley
2 tsp orange peel jam
pinch salt and pepper

Garnish
1 large egg, cooked and chopped
¼ cup extra virgin olive oil
1 tbsp white truffle oil
1 tbsp ebiko

• Wrap kingfish in cling film and freeze it overnight. Remove cling film from the kingfish and slice or shave it into thin wafers. Arrange the wafers on a plate in a fan or round shape.
• To make salted white wine aspic: Addvwhite wine and rock salt into a pot and bring it to a boil until the alcohol isvburned off. Add gelatine leaves and paprika powder to melt. Pour the mixture into a small tray. Let it set overnight in the fridge for at least 6 hours or until it is firm.
• To make olive tapenade: Chop the black and green olive into fine cubes. Chop fresh parsley. Combine all olives, parsley, orange jam and season with salt and pepper to taste.
• Separate the cooked egg white from the yolk. Cut into cubes.
• Sprinkle salted white wine aspic and olive tapenade, onto the plate of kingfish. Garnish with olive oil, truffle oil, chopped eggs and ebiko.

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