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Mr. Riggs

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Ben Riggs
 
11 February 2015 | In the Kitchen with Mr. Riggs | Ben Riggs

King Fish Carpaccio with a Citrus & Caper Salsa

 

 

 

 

 

 

 

 

 

 

 

 

Nothing beats a beautiful piece of fish with some tangy homemade salsa for lunch with friends on a warm summer's afternoon. The beauty of this dish is that the accompaniment enhances the mild flavour of the fish without overpowering it.

Ingredients
600g cleaned king fish, skin removed
Golden shallots, shaved
100g capers, washed and roughly chopped
1 orange, segmented and diced
1 lime, zested, segmented and diced
100ml saffron vinegar
100ml extra virgin oil
Sea salt/Murry River salt
Ground fresh white pepper
Petite basil leaves
 
Method
1. Wrap the fillet in cling film. Freeze for 1/2 hour then slice as thin as possible - no thicker than 1/2cm. 
2. For the dressing, mix the diced citrust, shallots, capers, saffron vinegar, oil and lime zest in a small bowl.
3. Lay the sliced fish fillet out on the serving plate and pour the citrus dressing over the fillet. Sprinkle with salt and pepper and garnish with petite basil leaves.
 
Wine match
2014 Mr. Riggs Mrs. Viognier

 

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