KINGFISH & FENNEL CRUDO WITH CITRUS & RIESLING VINAIGRETTE 600g sashimi-grade hiramasa kingfish, thinly sliced Baby red vein sorrel and orange zest, to serve

SERVES 4 AS AN ENTREE

1/2 cup (125ml) white wine vinegar 1/4 cup (55g) caster sugar 1 small fennel bulb, trimmed, shaved, fronds reserved 2-3 baby red radishes, trimmed, thinly sliced 1 tbs riesling 2 tbs lemon juice 1/2 tsp fish sauce 1/4 cup (60ml) extra virgin olive oil

DEEP-FRIED POTATO SKINS

2 large desiree potatoes Vegetable oil, for deep frying Preheat oven to 220°C. For the potato skins, place potatoes on an oven tray and roast for 50-55 minutes or until tender when pierced with a small knife. Remove from the oven and, taking care of the heat, halve potatoes lengthwise. Scoop out flesh and reserve for another use. Place potato skins on a wire rack and stand to cool completely. Heat a medium saucepan three-quarters full with vegetable oil to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough). In batches, deep-fry potato skins, turning frequently, for 2-3 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towel. Season to taste and stand until cool. Break into small wedges when ready to serve. Heat the vinegar in a small saucepan over high heat. Stir in the sugar and simmer for 1-2 minutes until sugar has dissolved. Cool completely. Transfer the liquid to a bowl with the fennel and radish and allow to pickle for at least 30 minutes. To make the dressing, whisk together the wine, lemon juice, fish sauce and olive oil in a bowl. Season then set aside. Arrange kingfish on a platter and dress with the riesling vinaigrette. Top with the pickled fennel and radish and garnish with fennel fronds, sorrel and orange zest. Serve immediately with deep-fried potato skins, well seasoned with salt and pepper.