Marinated yellowtail kingfish with prawn, gazpacho vinaigrette and sorbet

Marinated yellowtail kingfish with prawn, gazpacho vinaigrette and sorbet

By
From
Becasse
Serves
8
Photographer
Steve Brown

Yellowtail kingfish, also known as hiramasa or Australian yellowtail, is native to southern Australian waters. The intensely fat-marbled belly makes excellent sashimi and the robust texture of the loin stands up very well to cooking.

Ingredients

Quantity Ingredient

Marinated yellowtail kingfish

Quantity Ingredient
1 x 500g yellowtail kingfish fillet
60g salt
30g sugar
1 lime
1/2 small red chilli, de-seeded
2 star anise
6 coriander stalks
8 coriander seeds

Gazpacho vinaigrette

Quantity Ingredient
1 small purple onion
1/2 small cucumber
4 very ripe roma tomatoes
1 small red capsicum
1 small yellow capsicum
200ml extra-virgin olive oil
salt
tabasco
lemon juice

Gazpacho sorbet

Quantity Ingredient
6 very ripe vine-ripened tomatoes
2 tablespoons tomato paste
20ml vodka
lemon juice
salt
tabasco

Garnish

Quantity Ingredient
16 extra-large king prawns
salt
freshly ground pepper
1/2 cup baby basil leaves

Method

  1. To prepare the yellowtail kingfish:

    Use a very sharp knife to skin the fillet then remove the bloodline and pin bones and trim away any sinews.
  2. Put the remaining marinade ingredients into a blender and blitz to a fine paste. Smear the paste all over the fish, wrap it tightly in cling film and leave to marinate in the refrigerator for 8 hours.
  3. To make the gazpacho vinaigrette:

    Cut the vegetables square (reserving the trim and 2 of the tomatoes) and dice to a neat brunoise. Put in a mixing bowl and set aside.
  4. Roughly chop the trim, place in a blender with the 2 tomatoes and blitz to a smooth purée. Strain through a fine sieve. Reserve 200 ml of the purée for the sorbet and mix the rest through the diced vegetables. Add the olive oil and season with salt, Tabasco and lemon juice. Stir well and set aside until ready to serve.
  5. To make the gazpacho sorbet:

    Cut the tomatoes into quarters and discard the seeds. Put them into a blender with the remaining ingredients and blitz to a smooth purée. Taste and adjust the seasonings if necessary. Push the purée through a chinois or very fine sieve, then refrigerate until cold. Pour into an ice cream machine and churn according to the manufacturer’s instructions.
  6. Prepare the prawns:

    By removing their heads and intestines. Blanch the tails for 1 minute in a saucepan of boiling salted water. Place the prawns in a bowl with a couple of cubes of ice to cool. When cool enough to handle, peel the prawns and slice them in half, lengthwise. Season with salt and pepper.
  7. To serve:

    Gently wash the marinade off the yellowtail kingfish and pat dry. Use a sharp knife to cut into 24 neat slices. Divide the slices between 8 serving plates, allowing 3 slices per person. Place a spoonful of gazpacho vinaigrette between the slices and top each mound with 2 prawn halves and a neat quenelle of sorbet. Garnish with a few leaves of baby basil and serve immediately.
Tags:
restaurant
Becasse
Justin
North
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again