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Maggie Beer

Kingfish carpaccio

Kingfish Carpaccio

Kingfish carpaccio

Step 1: Cut the kingfish fillet into thin slices across the grain and arrange in a radiating circle around the serving dish.

Step 2: In a small bowl, cover shallots with Verjuice. Let stand for 5 minutes.

Step 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.

Step 4: 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.

Ingredients

  1. To taste salt flakes
  2. 1 lemon rind zested
  3. 350g 1 bunch watercress washed, stemmed, dried
  4. 4 or 5 basil leaves torn
  5. 50g 1/4 cup capers rinsed and chopped
  6. 20ml 1 tbspn Verjuice
  7. 25g 1 medium golden shallot minced

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