Ingredients
500g sashimi grade kingfish, skin & blood line removed
40g fresh quandong halves
1/3 cup (80ml) Maggie Beer Verjuice
2 finger limes
1/4 cup (60ml) Maggie Beer Extra Virgin Olive Oil
1 tspn Maggie Beer Vino Cotto
20ml small lemon verbena leaves
2 tbspn Maggie Beer Extra Virgin Olive Oil, to serve
500g sashimi grade kingfish, skin & blood line removed
40g fresh quandong halves
1/3 cup (80ml) Maggie Beer Verjuice
2 finger limes
1/4 cup (60ml) Maggie Beer Extra Virgin Olive Oil
1 tspn Maggie Beer Vino Cotto
20ml small lemon verbena leaves
2 tbspn Maggie Beer Extra Virgin Olive Oil, to serve
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Methods
Prep time: 10 mins, plus quandong soaking time
1
Thinly slice the Kingfish across the grain and divide into four to five equal portions, then lay each portion in a line (overlapping each piece) onto a piece of cling film. You are then able to stack each portion on top of each other, cover and place into the fridge until ready to serve.
2
To make the quandong mixture, place the quandongs and verjuice into a mixing bowl, then place into a microwave for 40 seconds, this will warm the verjuice and start to soften the quandongs. Remove from the microwave and allow to sit for 10 minutes.
3
Spoon out the quandongs from the Verjuice and finely chop, then return the quandongs back into the Verjuice. Set aside.
4
Cut the finger limes down the middle lengthways, then using a small spoon scoop out the pulp, then add this to the quandong mixture along with the olive oil & vino cotto. Mix together well.
5
Lay a serve of the kingfish onto a serving plate, spoon over some of the quandong mixture (dividing into 4 equal portions).
6
Sprinkle each dish with the small lemon verbena leaves and dress the kingfish with a drizzle of extra virgin olive oil just prior to serving.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 10 mins, plus quandong soaking time
1
Thinly slice the Kingfish across the grain and divide into four to five equal portions, then lay each portion in a line (overlapping each piece) onto a piece of cling film. You are then able to stack each portion on top of each other, cover and place into the fridge until ready to serve.
2
To make the quandong mixture, place the quandongs and verjuice into a mixing bowl, then place into a microwave for 40 seconds, this will warm the verjuice and start to soften the quandongs. Remove from the microwave and allow to sit for 10 minutes.
3
Spoon out the quandongs from the Verjuice and finely chop, then return the quandongs back into the Verjuice. Set aside.
4
Cut the finger limes down the middle lengthways, then using a small spoon scoop out the pulp, then add this to the quandong mixture along with the olive oil & vino cotto. Mix together well.
5
Lay a serve of the kingfish onto a serving plate, spoon over some of the quandong mixture (dividing into 4 equal portions).
6
Sprinkle each dish with the small lemon verbena leaves and dress the kingfish with a drizzle of extra virgin olive oil just prior to serving.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Vino Cotto 250mL
$20.50
