I love kingfish sashimi, especially with a lovely citrusy Japanese ponzu sauce. I happened to have found some amazingly fresh sashimi grade kingfish and fresh horseradish on my weekend trip and wanted to tie all these different components together with something creamy and something sweet, bonito cream and apple jelly were just the perfect solution for me to complete this dish. It's super light and tasty eaten on a shortcrust cracker.
Wine pairing suggestion - we had it with a lovely 2011 Chardonnay from Ten Minutes by Tractor that really brought out the sweet and creaminess of the dish.
Difficulty: Medium
Time: 45 min*
Serves: 2
* Requires preparation of the jelly the night before. Or enough time during the day to allow the agar agar jelly set.
Ingredients
Apple Jelly
- 300 ml clear apple juice
- 3g agar agar powder
Kingfish Tartare
- 150g sashimi grade kingfish
- 4 tbsp ponzu dressing
- 1 tsp light soya sauce
- 1 tsp fresh horse radish finely grated
Bonito Cream
- 1 packet bonito flakes (2.5g)
- 6 tbsp double cream
- salt
Garnish
- micro shiso leaves
To Serve
- short crust pastry crackers
Method
The Night Before
1. Heat the apple juice with the agar agar in a pot until it's just melted. Transfer to a glass container and let it cool to room temperature before putting it in the fridge to set.
On the Day
1. Pre-heat oven to 180 degrees. Cut short crust pastry into blini sized circles and bake it in the oven for 10-15 minutes until golden and cooked.
2. Cut the kingfish into 0.5cm cubes for the tartare, dress with the ponzu, soya sauce and horseradish mixture in a glass bowl. Set aside to marinade.
3. Blitz the bonito flakes into a fine powder in a food processor, add it to the cream and season it to taste with salt. Set aside.
4. Take the jelly out, cut into 0.3cm cubes, set aside.
5. Assemble by placing some bonito cream in the middle of the plate, top with kingfish tartare, draining out as much liquid as possible.Top with the apple jelly and garnish with shiso leaves.
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