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https://www.lifestylefood.com.au/recipes/17663/wild-kingfish-with-beetroot-dill-and-sourdough-crisps

LifestyleFOOD.com.au

Wild Kingfish with Beetroot, Dill and Sourdough Crisps

Try this delicious dish from Dave de Belder from De Godevaart and Cara&Co Restaurant.

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Ingredients

  • King Fish

  • 350 grams of wild king fish

  • 100ml chardonnay vinegar

  • 100ml water

  • Cream of Dill

  • 100 grams of dill

  • 125grams of egg white

  • 125 grams of sushi vinegar

  • 400ml of vegetable oil

  • 100ml of olive oil

  • 200grams of greek yoghurt

  • Beetroot Vinegarette

  • 1 beetroot

  • 50ml red wine vinegar

  • Tablespoon of honey

  • 350ml vegetable oil

  • Sourdough Crisps

  • Sourdough bread sliced very thinly.

Method

  • King Fish:

  • 1.

    Pour water and vinegar into a dish.

  • 2.

    Place Kingfish in dish so that both sides are immersed in vinegar and water.

  • 3.

    Salt fish really well. Much more salt than you would think you need.

  • 4.

    Slice king fish in slices of about 1/2 cm to 1 cm.

  • 5.

    Place in fridge and leave for 1 – 2 hours in water and vinegar mixture.

  • Cream of Dill:

  • 1.

    Mix dill with vinegar and egg white.

  • 2.

    Put in the oil and emulsify.

  • 3.

    Mix loosely with a hand mixer.

  • 4.

    Add yoghurt. Whisk together.

  • Beetroot Rocks:

  • 1.

    Cook beetroot for 1-2 hours in a mixture of water, vinegar, sugar and salt to taste.

  • 2.

    Cool them down. Shape small rocks out of the beetroot.

  • 3.

    From all the offcuts put in a blender and blend up to a nice cream.

  • 4.

    Season with a little vinegar, pepper and salt.

  • 5.

    Slice different varieties of young beetroot very thinly.

  • 6.

    Season well with salt, vinegar and olive oil.

  • Beetroot Vinegarette:

  • 1.

    Smoke 1 beetroot for about 2 hours, peel, mix it with red wine vinegar, honey and vegetable oil, pepper and salt.

  • Sourdough Crisps:

  • 1.

    Place bread between 2 x pieces of baking paper and bake on 140 degrees for 11 minutes.

  • To Present:

  • 1.

    Drizzle vinegarette and make dots of the beetroot cream and the dill cream.

  • 2.

    Place playful cured fish.

  • 3.

    Place the thinly sliced beetroot, beetroot rocks and sourdough crisps.

  • 4.

    Serve

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