Cured Kingfish, Pea and Mint Mousse, Crispy Prosciutto, Orange Dressing
With Hayden Smith
Cured Kingfish, Pea and Mint Mousse, Crispy Prosciutto, Orange Dressing
Serves 4
1 hr
Ingredients
400g Kingfish fillet
200g salt
200g sugar
Zest of 1 lemon and 1 lime
20g dill
Mousse
300g peas
4 leaves gelatin
110ml cream
150ml water
5 leaves mint
Dressing
600ml orange juice
50ml prelibato (white balsamic)
300ml olive oil
1 slice of prosciutto
Pea tendrils
Candied Orange
1 orange
200g sugar
200g water
Method
Trim kingfish fillet.
Combine sugar, salt, lemon and lime zest together, mix
well.
In a small tray, completely cover kingfish in a layer of salt mix,
leave in fridge to cure for at least 5 hours.
Remove from fridge and wash salt off under running tap for 5
minutes, dry well, tightly wrap in cling film place in fridge.
For the candied orange: peel orange; remove white pith with a
sharp knife.
Cut into thin strips.
Blanch and refresh 3 times to remove any bitterness.
Bring water and sugar to the boil, add orange strips and simmer for
a couple of minutes.
Remove from sugar syrup with a fork and lay on a cake rack.
Place in a warm dry spot for a couple of days till hard.
Using a mortar and pestle, grind to a fine dust.
Spread over top of the kingfish, wrap with cling-film, refrigerate
till needed.
Blanch peas in boiling salted water for 4 minutes.
Drain and blend with 150ml of cooking liquor.
Add softened gelatin sheets, blend again.
Remove from blender and pass though fine sieve.
Add finely sliced mint, cool. Semi-whip the cream, gently fold
through the pea mixture.
Season, cover and return to the fridge and let it set for a few
hours.
Place orange juice in a pot and reduce by half.
Add balsamic and slowly emulsify with the olive oil. Season.
Lay prosciutto on a baking tray with grease proof paper, bake in over for approx 5 minutes or until crispy.
To Arrange
finely slice kingfish and place 5 slices in the middle of
the plate.
With a hot teaspoon place three quenelles around the salmon, place
prosciutto on top, spoon orange dressing over the kingfish and
around the plate.
Enjoy!
(Broadcast: 17 Apr 2012)
