Kingfish Carpaccio

SERVES 4 AS A STARTER

Ingredients:

  • 200-300g fresh kingfish, thinly sliced

  • 1 ruby grapefruit

  • .25 cup whipped and seasoned crème fraiche

  • 2 small radishes

  • 1 small fennel bulb

    Vinaigrette

    • 1 tsp ruby grapefruit juice

    • 2 tsp olive oil

    • Salt, sugar

Garnish

    • Fresh fennel fronds

    • Marigold flowers

    • Horseradish

Method:

  1. Lay out fish on a plate, season well with sea salt

  2. Place the crème Fraiche into a piping bag and add dots evenly over fish

  3. Add citrus segments and thinly shaved radish evenly over fish

  4. Add thinly shaved fresh fennel

  5. Dress everything with the vinaigrette

  6. Garnish with fresh fennel fronds and marigold flowers

  7. Microplane peeled horseradish to finish.

This recipe has provided by the team at Capella Lodge

Cooper Dickson is Executive Chef at Capella Lodge. Cooper comes north to Capella from sister property Southern Ocean Lodge, swapping wilder shores for the subtropical paradise of Lord Howe Island. His experience in working in some of the finest kitchens in Australia has led to a real passion for using fresh produce and creating innovative menus that excite the palate and reflect the ingredients’ fresh, clean flavours.


Join us in the kitchen at one of our hands-on Cooking Classes

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RecipesHimanshi Munshaw LuharComment