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.