Seared Kingfish, Avocado and Shiso with Coconut and Horse Radish
With Benjamin Bayly
Seared Kingfish, Avocado and Shiso with Coconut & Horse Radish.
Serves 4 people
Total cost $15
Time 15 minutes
400g kingfish
Avocado puree
1 avocado
1 lemon
Salt
50g ice
Shiso dressing
30mls shiso vinegar
10mls light soy sauce
Pinch bonito flakes
1 crushed garlic clove
100mls grape seed oil
Japanese 7 pepper spice & sansho
1 coconut
2 shiitake mushrooms
1 stick horse radish
Small bunch chives finely chopped
50g crème fraiche whipped
Coriander and shiso leaves
Method
Prep and season the kingfish and slice into
100g steaks
Mix all the ingredients for the shiso dressing together and
marinate the kingfish for 5 minutes.
Blitz all ingredients for the avocado puree until smooth.
Blow torch the kingfish on one side to cook and glaze the fillet
and sprinkle with chives
Pool the avocado on the plate and place the kingfish next to
it.
Slice and sauté the shiitake mushrooms in grape seed
oil
Garnish the plate with coconut scrapings, coriander, shiso leaves
& a scoop of crème fresh. Then finely micro-plane the
horseradish over the plate.
(Broadcast: 22 Feb 2012)
