KINGFISH TARTARE WITH SPICY ALMOND AIOLI AND RADISHES

Mt Druitt - St Mary's Standard (East) - - LIFESTYLE -

In­gre­di­ents: Serves 4

400g kingfish fil­let 4 cloves gar­lic, peeled 2 Tbsp whole blanched al­monds, toasted ½ tsp ground cumin ½ tsp smoked pa­prika finely grated zest and juice of 2 limes 2 egg yolks 1 tsp Di­jon mus­tard 1 cup veg­etable oil sea salt flakes and freshly-milled black pep­per 4 radishes, finely sliced 1 cup baby leaves black sesame seeds, baby basil leaves and herb oil, to serve

Method

1 Use a sharp knife to split the kingfish fil­let down the cen­tre, then re­move the blood line. Set aside.

2 Com­bine the gar­lic, al­monds, spices and zest in a mor­tar and pound un­til smooth. Stir in the juice, yolks and mus­tard, then trans­fer to a bowl. Whisk in the veg­etable oil in a steady stream, then sea­son with salt and pep­per.

3 Slice the kingfish finely. Spread the aioli on plates, then top with the kingfish slices, radish slices, baby leaves, seeds and basil. Driz­zle with herb oil.

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