“Pancetta” Cured Kingfish, Beetroot, and Broccolini
PANECTTA CURED KINGFISH
600g kingfish fillet, skin, bloodline and bones removed
¾ tsp Spice Trader ground allspice
¾ tsp Spice Trader ground cloves
2 tsp fresh thyme, finely chopped
1½ tsp freshly ground black pepper
2 tsp sugar
Mix all ingredients for spice mix in a large bowl. Roll fish in spice mix, and lay on a non-metallic tray packing on the remaining spice mix cure.
Wrap tray in plastic wrap and refrigerate for 4–6 hours, turning the fish 2-4 times.
Remove fish from the marinade and pat dry with absorbent paper.
Wrap fish in a clean towel and continue to refrigerate overnight or up to 4 days.
With a sharp knife thinly slice the kingfish on an angle and set aside.
Note: If kingfish unavailable you could use another meaty fish like tuna or salmon.
400g broccolini or asparagus, thinly sliced
3 large beetroot peeled and cut into 1cm cubes
1 large ripe avocado
1½ tsp freshly chopped thyme
, for sautéing
Iblea sea salt and freshly ground black pepper
1 handful of watercress sprigs
1 Tbsp, rinsed
2 small red apples, unpeeled and cut into julienne Mas Portell lemon infused extra virgin olive oil
6, broken into pieces
Blanch the sliced broccolini or asparagus in boiling water, refresh in cold water and set aside.
Place the beetroot in a saucepan cover with cold water and bring to the boil.
Reduce the heat and simmer for 5-8 minutes or until cooked.
Drain and cool.
Blend the avocado flesh with crème fraîche, wasabi and sea salt.
Sauté the beetroot gently in olive oil, season and sprinkle with fresh thyme.
Layer the salad components on a platter and arrange kingfish slices on top.
Scatter with capers and julienned apple.
Drizzle with lemon oil.
Dot with the avocado cream and top with crostini pieces.
© Kate Fay 2015
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