South AmericanAppetisers
torched kingfish cured in green olive brine, horseradish & cara cara orange
Seafood is an essential part of the cuisine in South America and often serves as the starting point for a meal. Olive brine makes for a great way to cure fish with, and it imparts such lovely flavour!
8
Juan Lantadilla Tapia, Antara
Directions
Torched Kingfish
- Separate the brine from the olives in the pouch and use it to brine the fish for 3 hours. Pat dry using paper towels.
- 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
- 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
- Cut the celery to 10cm.
- 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
- Cut the top and bottom of the orange and peel them very carefully to not leave any white membrane left.
- Cut the oranges segments one by one and reserve 8. Juice the leftovers to use on the celery salad.
To Serve
- 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
- In a mixing bowl, dress the celery ribbons with some of the olive brine, olive oil and orange juice from the orange scraps.
- Finish the dish with the celery salad, fresh horseradish grated over the top and a drizzle of extra virgin olive oil.
