Recipe: Eddie Noble
Serves: 4 as a sharing starter
Ingredients:
- 300-350g Raw kingfish, sliced
- 1/2 cup Cream
- 2 tbsp Yoghurt
- 1-2 tsp Horseradish relish (depending if you want spicy or not, you can adjust)
- 1/2 a zucchini, sliced into discs
- 1-2 tbsp White wine vinegar
- 2-3 tbsp Extra Virgin Olive Oil
- 1 Lemon
- 2 tbsp chopped parsley
- 1 tbsp chopped mint
- 1 tbsp chopped dill
- 1 tbsp chopped fresh oregano
Method:
Horseradish cream:
- Whip your cream to medium peaks, add in your yoghurt, horseradish and a touch of salt and pepper, set aside.
Salsa verde:
- Add all your chopped herbs into a bowl
- Add in olive oil, white wine vinegar and lemon zest
- Mix well and adjust seasoning with salt and pepper
Assembly:
- Spread a generous layer of the horseradish cream onto your plate
- Lay your slices of king fish around the plate
- Lightly dress the sliced zucchini in olive oil and white wine vinegar
- Add a slice of zucchini to each piece of fish
- Drizzle your salsa verde around, serve and enjoy!
Eddie’s slicing hot tip:
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Use the sharpest, longest knife you have. When slicing, cut in long steady strokes, let the knife do the work and don’t saw through the fish.
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You can wrap the fish in some cling film and place it in the freezer for 30-45 mins, just to firm it up slightly, this will make slicing much easier.
