Rated 5 out of 5 based on 1 votes
- 300 g hiramasa kingfish, thin slices
- 1 Tbls baby capers
- 1 cup mixed baby vegetables
- 120 ml olive oil
- 2 x eschallot
- 4 x garlic , sliced
- 1/2 tspn tumeric
- 2 x bay leaves
- 8 sprigs thyme
- 8 sprigs tarragon
- 200 ml white wine
- 40 ml white wine vinegar
- 300 ml chicken stock
Place baby veg and tarragon into a bowl.
Place all other ingredients into a saucepan and bring to boil. Reduce by 1/3.
Remove from heat and pour (while hot) over baby vegetables and tarragon.
Cover and refrigerate for at least 8 hours.
Place all ingredients (125ml white balsamic vinegar
1 finely diced Eschallot,3 Parsley stalks, Peppercorns, 5) in a saucepan, bring to the boil and reduce by ½. Cool.
Add 50ml extra virgin olive oil.
Arrange kingfish slices on each plate.
Season and drizzle with balsamic dressing.
Strain the piccalilli mix and arrange baby vegetables over the Kingfish.
Garnish with baby capers (optional).
Recipe by Head Chef Michael Robinson of Margan Restaurant based in the beautiful Broke Fordwich wine sub-region of the Hunter Valley. Known as ‘the tranquil side of the Hunter Valley’, the region offers an authentic, rustic and stunningly picturesque destination for travellers wanting a relaxed getaway. For more information visit brokefordwich.com.au.
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THAT LOOKS VERY NICE.