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Seared Pepper Crusted Kingfish with Crisp Silverbeet and Anchovy Mayonnaise

To celebrate the upcoming Wine and Food Month in the Hunter Valley, NSW, Margan Restaurant has put together this amazing recipe for the tastiest seared pepper crusted kingfish that you can make at home OR come and try during the Wine and Food Month festivities which commence on June 1, 2013!


  • 4/ 80g portioned kingfish fillet

  • 1 bunch silverbeet, washed, tough veins removed and discarded and leaf shredded

  • 2 tablespoons Tapenade- choose a good commercial brand or blend 1 cup of pitted black olives in food processor with olive oil until smooth

  • 1 leek (cut into 6 cm match sticks)

  • 200ml light olive oil

  • Clean vegetable oil for deep frying

  • Anchovy Mayonnaise

  • 1bulb garlic (roasted in oven for ½ hour, cooled and peeled)

  • 2 eggs (cooked in boiling water for 2 mins and cooled in iced water)

  • 60ml red wine vinegar

  • 30ml lemon juice

  • 10 anchovies

  • salt and pepper

  • A few sprigs of dill and chervil (or similar) to garnish


  • 1.

    For the mayonnaise, peel the eggs and place into a food processer with the roasted garlic, anchovies, vinegar, lemon juice and blend until smooth. Slowly add in the olive oil until a thick mayonnaise has formed. Add salt and pepper to taste and a little more lemon juice if necessary. Set aside.

  • 2.

    Fry the silver beet in hot oil until crispy. Remove and drain on paper towel.

  • 3.

    Deep fry the shredded leeks in oil until golden. Drain and season lightly with salt and pepper.

  • 4.

    Season the portions of kingfish with cracked black pepper and salt. Heat a fry pan and add 1 tablespoon of oil. Fry the kingfish on all sides for 20 seconds. Remove to a clean plate and allow to rest for 1 minute before slicing each into five even slices.

  • 5.

    To assemble the dish, spoon 1 large tablespoon of anchovy mayonnaise in the centre of each plate followed by a teaspoon of olive paste around the border. Place the sliver beet on the mayo, then the kingfish, sliced first into five even slices. To finish, place the deep fried leek on top and a few little picked sprigs of dill and chervil.

  • 6.

    Enjoy with a Margan aged Semillon or Chardonnay


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