Wednesday, June 26, 2013

Fantastic Sushimi Kingfish Recipe

Delicious Sashimi Kingfish by Richard Ousby
Is this the best Sashimi Kingfish recipe you've tried? This great Kingfish sashimi recipe is from Electrolux Australian Young Chef 2011, Richard Ousby. Richard is now sous-chef at Quay Sydney - rated number 48 in the World’s Best 50 Restaurants. 

sashimi kingfish, romesco cauliflower, pickled Jerusalem artichokes, wild herbs, charred onion dressing

Preparation time: 30 minutes
Cooking time: 20 minutes
Skills needed: 
Serves: 4-6

allow 100g-180g per person depending upon dish size
bunch small red radishes

romesco cauliflower puree:
1 cauliflower
2 shallots
2 cloves garlic
40ml olive oil
handful of picked spinach baby and italian parsley (the leaves picked from the stems) 
250ml water

finely chop the cauliflower keeping a couple of the florets for garnish. In a small pot sweat the shallots and garlic in some olive oil and add the cauliflower and water placing a tight fittin g lid on to keep the moisture in, cooking until almost tender. Then add the spinach and parsley cooking for a further 4 minutes. Remove from the stove and puree the hot mixture in a blender and blend on high till very smooth making sure there are no lumps. Season with salt and pepper to taste then pour the mixture into a small bowl and chill in the freezer for 10 minutes. You can store this in the fridge until required for up to 3 days. 

pickled Jerusalem artichokes:
150 ml cider vinegar
1 tbls white sugar 
1 teaspoon salt
500g Jerusalem artichokes 

in a small blow, mix together the vinegar, sugar and salt. Thinly slice the Artichokes, place in a container or bowl and dress immediately with the vinegar mix to prevent them going brown. Seal and store in the fridge till required.

charred onion dressing 
1 half bunch of green shallots
200ml EVO
50ml cider vinegar
Juice of 1/2 lemon
salt, pepper

on a grill or bbq, char the shallots till black. Once cooled place in a blender on low speed with the vinegar, EVO and lemon juice making sure that you leave some texture in the dressing. Season with salt and pepper to taste. Store in a airtight container in the fridge until required. When using the dressing fold through some finely chopped chives just before serving

to assemble 
thinly slice the king fish into ½ cm slices and some small radishes on a mandolin or as finely as you can. In a small bowl, dress the radishes and cauliflower florets with a little salt and olive oil and toss lightly with your hands to make sure the dressing has covered all of the ingredients evenly. On the plate smear some of the puree. Remove the artichokes from the pickling liqueur, pat them dry with kitchen paper then dress with a little olive oil in a small bowl. Sprinkle ½ of the artichokes on the side of the plate. Arrange the kingfish on top, then the radishes, cauliflower and the rest of the artichokes and finish with wild herbs on top. Finish with the charred onion dressing and serve

chef tips:
• fresh is best. Make the sashimi the day you catch the kingfish. If buying sashimi fish make sure you purchase it on the day you are using it from a good fish monger. 
• other fresh fish can be subtitled for the kingfish such as salmon or mackeral
• pickled vegetables can be made in advance and are great to have in the fridge as they are great with grilled meats of in salads.

Recipe: courtesy of Richard, Ousby, Electrolux Australian Young Chef 2011. Pic courtesy of Dec Creatives Photography

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