- 1 baby fennel, thinly sliced, fronds reserved
- 250g Hiramasa kingfish, thinly sliced
- 3 baby radishes, thinly sliced
- chervil sprigs
- 1 tbs salmon or ocean trout roe
- 1/2 tsp togarashi
- 1 tsp light soy sauce
- 1 tsp mirin
- 1/2 tsp rice wine vinegar
- 2 tsp grapeseed or walnut oil
It’s so easy to create a beautiful plate with layers and layers of muted pinks and pops of bright colour. All pink and green and pearly white, this kingfish carpaccio with pickled fennel, radishes, salmon roe, chervil, fennel sprigs and pink peppercorns can be an impressive starter when entertaining, or as an easy snack for two.
Allow each ingredient to pop its own colour on the plate. Pick a very flat plate with enough area to spread out on, and keep the ingredients simple but best quality.
Use a mandolin to create very thin, almost transparent vegetable slices; it’s a chef’s go-to kitchen gadget, and mine.
For the vinaigrette, whisk the ingredients in a small bowl and set aside.
Layer the fennel on a plate, then the kingfish, radishes, chervil sprigs and fennel fronds.
Add small spoonfuls of dressing to the plate, being careful not to over dress (you will not need all the dressing).
Dollop over salmon roe and sprinkle over togarashi, adding a little more for more spice.