Kingfish Carpaccio, Blood Orange, Fennel, and Black Olives
- 600g Kingfish sashimi grade
- 3 Blood Oranges
- 2 Baby Fennel or 1 Large Fennel, remove the fibrous outside layer and wash.
- 100g Black Olives, pitted
- 40ml Verjus
- 160ml Olive oil
- 1 teaspoon Lemon juice
- sea salt
- cracked black pepper
To make the dressing
First segment the blood oranges and set aside, then with your hand squeeze the juice from the segmented core.
In a small saucepan reduce 80ml of the blood orange by half, transfer into a bowl with 1 small pinch of sea salt, lemon juice, verjus and olive oil. Emulsify together using a whisk, set a side.
To make dinner
Remove the skin from the kingfish, cut out the blood line lengthways, releasing both the loin and belly fillets. Slice each fillet thinly and spread over the surface of a flat plate.
Shave the fennel thinly using a mandolin, and leave in iced water (to stop oxidization) whilst cutting the pitted olives into rounds. Strain off the water from the fennel, and pat dry using absorbent towel.
Season the kingfish with salt & pepper, arrange both the shaved fennel, blood orange segments and black olives over the kingfish slices, just before serving dress the kingfish generously with the dressing. Best served 5 minutes after dressing.