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“Pancetta” Cured Kingfish, Beetroot, and Broccolini

“Pancetta” Cured Kingfish, Beetroot, and Broccolini

Recipe by Kate Fay

"Pancetta" Cured Kingfish, Beetroot & Broccolini

Serves 6

"Pancetta" Cured Kingfish:

245g Maldon sea salt    
1½ tsp La Chinata sweet smoked paprika    
¾ tsp Spice Trader ground allspice
¾ tsp Spice Trader ground cloves
¾ tsp Spice Trader ground cinnamon    
2 tsp fresh thyme, finely chopped
1½ tsp freshly ground black pepper
2 tsp sugar
600g kingfish fillet, skin, bloodline and bones removed

Mix all ingredients except the fish in a large bowl to make a spice mix. 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
1 Tbsp Zany Zeus creme fraiche    
½ tsp Coppersfolly pure wasabi     
Sea salt and freshly ground black pepper 
1½ tsp freshly chopped thyme
Extra virgin olive oil (EVO) , for sautéing
1 handful of watercress sprigs
1 Tbsp Sabato salted capers , rinsed
2 small red apples, unpeeled and cut into julienne 
Mas Portell lemon infused extra virgin olive oil    
6 Sabato crostini , 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.

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  • La Chinata Smoked Paprika Sweet

    La Chinata Smoked Paprika Sweet

    From La Vera in Spain, this Paprika is smoked slowly over a low flame for several days intensifying its flavour and colour.

    Dulce paprika is smoky, tangy and adds flavour to roast vegetables, potato salad and rice or fish dishes.          

    Dairy and Gluten-free. Suitable for vegetarians and vegans.

    Also available in a 350g tin and 750g tin.

    Learn More
    106 -

  • Coppersfolly Pure Wasabi

    Coppersfolly Pure Wasabi

    Pure Wasabi is an exciting new herb which is grown in Canterbury, New Zealand. Wasabi is a delicious condiment that goes well with steak, ham, chicken, lamb, sushi, all manner of fish and seafood and antipasto platters. It is spray-free and is not mixed with horseradish, synthetic flavourings or colours.

    Add to Sabato Mayonnaise and serve with Ortiz, Callipo or Mr Ton Tuna.

    Learn More
    106 -

  • Sabato Salted Capers

    Sabato Salted Capers

    Fine (7mm), quality Spanish capers with a meaty texture. Rinse under running water for 5 minutes and then soak for at least 30 minutes

    Also available in a 1.3kg jar.

    Learn More
    106 -

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