Kingfish crudo

Tam West

This Sunday crack open a bottle of Veuve Clicquot Brut NV and make like you’re in Queenstown enjoying a Veuve Clicquot In The Snow long lunch at Rata restaurant. Josh Emett paired the non-vintage brut with Hamachi kingfish crudo, ora king salmon caviar, horseradish cream and fennel as the first of a four-course lunch and we loved it.

We think Dad would love it too and have asked Josh to share the recipe with us. Serve it as a snack or as the first course of a meal.

For the soy mirin dressing

45 g	Soy sauce
45 g	Mirin
15 g	Rice bran oil
5 g	Rice vinegar
1	Garlic clove, crushed
1 small knob	Ginger, crushed

For the horseradish cream and fish

200 g	Creme fraiche (Main)
60 g	Horseradish, crushed (Main)
10 g	Wasabi paste
½	Lemons, zest only
200 g	Kingfish, finely sliced (Main)
50 g	Salmon caviar (Main)
1 handful	Fennel fronds
1 drizzle	Olive oil

Directions

1. Mix all soy mirin dressing ingredients together and leave to infuse. Strain off the ginger and garlic before using.
2. Whisk all horseradish cream ingredients together and season with sea salt flakes and freshly ground black pepper.
3. Arrange 5-6 nice slices of the kingfish on a 20cm plate or bowl. Season with sea salt flakes.
4. Pipe a small amount (½ tsp) of the horseradish cream on each piece of fish. Add 3 or 4 salmon caviar eggs to the top of the horseradish cream. Then place a small fennel frond on top of the eggs.
5. Dress the dish with a nice amount of soy mirin dressing, then a small drizzle of olive oil. Serve immediately.