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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