Lightly smoked kingfish with horseradish cream, baby beetroot, pear & kombu

Lightly smoked kingfish with horseradish cream, baby beetroot, pear & kombu

By
From
Huxtabook
Serves
4 as part of a shared meal
Photographer
Chris Middleton

This is a very pretty dish with clean flavours. Kingfish responds very well to cold smoking — perfectly complemented by the sweetness of the beetroot and the spiciness of the horseradish. If you can’t find quark (a soft fresh cottage cheese), crème fraîche will do.

Ingredients

Quantity Ingredient
wood chips, for smoking
500g skinless kingfish or tuna fillet, pin boned and bloodline removed
1 pear
1 sheet shaved kombu, (see Note)
snipped red sorrel cress, to garnish

Beetroot

Quantity Ingredient
6 red baby beetroot
6 golden baby beetroot
6 candy-stripe baby beetroot
150ml white wine vinegar
150g sugar
3 teaspoons black peppercorns
3 bay leaves
150ml chardonnay vinegar
150ml extra virgin olive oil

Horseradish cream

Quantity Ingredient
250g quark
2 tablespoons grated fresh horseradish

Method

  1. To smoke the fish

    Heat the wood chips in a smoker or kettle barbecue until they start to smoke. (Alternatively, line the bottom of an old wok or saucepan with foil, place your wood chips on the foil and heat over a high gas flame until smoking.) Put the cold fish on an oiled rack that will fit into your smoking device. Cover, reduce the heat to low and leave to smoke for 30 minutes.
  2. Remove the fish from the smoker and immediately return to the fridge.
  3. For the beetroot

    Trim the stalks off the beetroot. Wash the beetroot well under cold running water. Place each beetroot variety in a separate saucepan and cover with water. Add 50 ml of the white wine vinegar, 50 g of the sugar, 1 teaspoon of the peppercorns, a bay leaf and a pinch of sea salt to each pan. Bring to a gentle boil and cook over medium heat for about 20 minutes, or until just tender. Drain. While the beetroot are still warm, slip off the skins (wearing latex gloves). Cut into halves, or quarters if large, then toss with the chardonnay vinegar, olive oil and some salt and freshly ground black pepper. Set aside.
  4. For the horseradish cream

    Mix the quark and horseradish together and season to taste. Set aside.
  5. To serve

    Slice the fish across the bias. Smear the horseradish cream across one side of individual plates or a large platter. Twirl the fish slices into small ‘cones’ and spread evenly on the cream.
  6. Place the different coloured beetroot around the fish, on the cream. Cut the pear into thin ‘matchsticks’ and lean them up against the fish at different angles. Break the kombu into smaller ribbons and drape over the dish. Garnish with the sorrel leaves and serve.

Note

  • Shaved kombu is a seaweed that is fermented, dried, then thinly shaved. It has a ‘umami’ flavour and melts in the mouth. You’ll find it in health food stores and Asian grocers.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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