Kingfish Carpaccio

INGREDIENTS

  • To taste Freshly ground black pepper
  • To taste Salt flakes
  • 1 Lemon rind
  • 1 bunch Watercress
  • 4 or 5 Basil leaves
  • 1/4 cup Caper
  • 1 Medium golden shallot
  • 350g Sashimi quality Kingfish
Print Recipe

Cut the kingfish fillet into thin slices across the grain and arrange in a radiating circle around the serving dish.

In a small bowl, cover shallots with Verjuice. Let stand for 5 minutes.

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.

Refrigerate fish until ready to serve. Then divide the fish evenly across four plates and drizzle with Extra Virgin Olive Oil.

Maggie”s Tip: Raw fish needs to be kept chilled. Wrap lemon without rind in plastic and refrigerate for next day’s vinaigrette.