Serves 10

Kingfish

2000 gr          Kingfish

Method:

Clean fillet and portion at 150-160 gram pieces.

Cryovac in to bags of 5. Setting is 25 vacuum and 2.5 weld.

Place in cool room labelled and dated.

Ensure that FIFO is adhered.

Season the kingfish and place skin-side down in the pan. Cook for 2 minutes or until golden brown and crisp

Turnover, cook for further 2 minutes and then remove kingfish from the pan.

Horseradish cream

600 gr             crème fraiche

80 gr               fresh horseradish, grated

80 gr               horseradish cream

40 gr               Dijon mustard

2 ea                lemon, juiced

300 ml            Cream

To taste          salt

To taste          pepper

Method:

Place the crème fraiche and cream in a bowl add the grated horseradish.

Horseradish cream and Dijon mustard and mix together.

Stir in the salt, pepper and lemon juice to taste

Beetroot relish

1000 gr          Beetroot, cooked and finely diced

1 bnch            Chives, chopped

2 ea                lemon, juiced

To taste          salt

To taste          pepper 

Method:

Beetroot relish, bind together the beetroot and 200 gr of horseradish cream until it has an buttery consistency. It should not be too dry or wet and should be a vibrant purple colour. Season to taste with the salt, pepper and lemon juice 

Watercress salad

1 pot               Micro watercress

2 pinch           Sea salt

Dash              Olive oil

½ ea               lemon, juiced

Method:

Lightly dress the watercress with a little olive oil, lemon juice and sea salt

 

Happy cooking and stay healthy with food.