torched kingfish cured in green olive brine, horseradish & cara cara orange
Juan Lantadilla Tapia, Antara
8
South American
Appetisers
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!
Ingredients
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450g Kingfish loin
1 Mount Zero Green Olives in Brine Pouch
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200g crème fraîche
10g parsley, chopped
10g dill, chopped
20g horseradish, freshly grated
5g Mount Zero Pink Lake Salt
10g seeded mustard
5g Dijon mustard
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1 Cara Cara orange
2 sticks of celery
Mount Zero Frantoio Extra Virgin Olive Oil, to finish
1 small piece of horseradish, to finish
Directions
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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.
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Place crème fraîche in a food processor or blender until slightly whipped. Mix in other ingredients and test for seasoning, adjusting if necessary.
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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.
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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.
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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.