|1||each||Spencer Gulf Kingfish|
|260||mL||Cornwells Apple Cider Vinegar|
|135||mL||Extra Virgin Olive Oil|
|10||g||Chives (Finely Chopped)|
|1||each||Micro Coriander (Punnett)|
Shred ribbons with your carrots, slice the radishes into thin circles.
To make your pickling solution, combine 250ml of Cornwells Apple Cider Vinegar, a pinch of salt, 20g white sugar, warm water, bay leaves, thyme stalks and mustard seeds.
Place your vegetables into the solution and allow to sit for 1 hour.
For plating, drain the solution and serve the vegetables with the dish and as a garnish.
Mix 100ml extra virgin olive oil, 10ml lemon juice, 10ml Cornwells Apple Cider Vinegar, 10g finely chopped chives, dijon mustard, chopped chervil and salt and pepper to taste.
Once it has all combined, place into a bottle for service.
Remove skin and cut the kingfish length ways, so you are left with the loin and the belly. Place aside the loin for an alternate dish and use the belly for the ceviche.
Cut the belly into cubes and place in an iced bowl to keep the fish cool. Cut enough fish according to your portion size – approx 90gm per person.
Combine the diced fish with 50 grams of the finely diced eschallots right before service.
Blend the avocado, wasabi, 125ml milk, 10ml lemon juice and 25ml extra virgin olive oil until it forms a thick, smooth consistency. Then, place into a bottle for service.
Combine creme fraiche, 10ml extra virgin olive oil, 50ml milk and salt and pepper to taste. Blend until it forms a smooth sauce and place into a bottle for service.
Place the amaranth in a pot on a medium heat and continually stir until all the amaranth has puffed. Set aside until service time.
Dress the cubed kingfish with the Cornwells Apple Cider Vinegar dressing and allow to sit for 10 minutes.
Place the kingfish in a mould on the plate, and sprinkle with puffed amaranth, remove mould and garnish plate with pickled vegetables.
Continue to garnish the plate with avocado puree, crème fraiche and micro coriander.