torched kingfish cured in green olive brine, horseradish & cara cara orange

Directions

Torched Kingfish

1. Separate the brine from the olives in the pouch and use it to brine the fish for 3 hours. Pat dry using paper towels.

2. Place the kingfish on a grill rack and sear quickly with a blowtorch on all sides. Allow to cool down, and then cut into 9 even slices with a sharp knife.

Horseradish Cream

1. Place crème fraîche in a food processor or blender until slightly whipped. Mix in other ingredients and test for seasoning, adjusting if necessary.

Celery Slices

1. Cut the celery to 10cm.

2. with the help of a vegetable peeler take ribbons out of the celery and place them on the ice bath to help them curl up. Keep aside.

Cara Cara Orange Segments

1. Cut the top and bottom of the orange and peel them very carefully to not leave any white membrane left.

2. Cut the oranges segments one by one and reserve 8. Juice the leftovers to use on the celery salad.

To Serve

1. Display the kingfish slices on the middle of the plate, followed by a drop of the cream, orange segment and slice of olive on each slice

2. In a mixing bowl, dress the celery ribbons with some of the olive brine, olive oil and orange juice from the orange scraps.

3. Finish the dish with the celery salad, fresh horseradish grated over the top and a drizzle of extra virgin olive oil.