Four Kitchens by Colin Fassnidge

Author:Colin Fassnidge
Language: eng
Format: epub
Publisher: Penguin Random House Australia
Published: 2014-08-14T16:00:00+00:00

SEARED BONITO, GINGER BEER JELLY, VANILLA CUCUMBER RIBBONS, WASABI LEAVES

SERVES 2

* * *

INGREDIENTS

300ml ginger beer

50g ginger, sliced

1 kaffir lime leaf

1 leaf titanium gelatine

finely grated zest and juice of 1 lime

olive oil

1 bonito fillet (about 280g)

1 cucumber, shaved into ribbons

¼ vanilla pod, seeds scraped

vierge dressing (see Basics, here), to taste

wasabi leaves, to serve

METHOD

Combine half the ginger beer, the ginger and lime leaf in a saucepan. Bring to the boil, then remove from the heat. Soak the gelatine in a bowl of cold water for 5 minutes, or until soft. Squeeze out excess water, then add to the warm mixture. Stir to dissolve.

Add the remaining ginger beer and lime zest to the pan. Add lime juice to taste, and season with salt and freshly ground black pepper. Strain through a fine strainer. Pour into a shallow container, and refrigerate for 1 hour or until set.

Lightly oil the fish, and season with salt. Place onto a hot grill and sear all the way round. Cut into 1.5cm slices.

To serve, scoop jelly onto plates. Arrange the sliced fish on top of the jelly. Toss the cucumber ribbons with vanilla seeds and vierge dressing. Season to taste and add to plate. Garnish with wasabi leaves.

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