Here’s a beautiful piece of Red Emperor fish.

The sauce is made from a dried ancho chilli, blackened garlic and onion, and tomato.

I pan-fried the fish on both sides and then finished it in the sauce. This is a mini-tagine so the lid was on for a bit.

I added corn, sliced spring onion and some extra chilli (the long red supermarket kind).

The puree is made from green mango, sour cream and lime juice.

Served with avocado, coriander and a slice of lime.

The bread was flatbread that I made the day before, then pan-fried.

This is simple and tasty.

Flathead tails rolled in freshly ground coriander seeds, black pepper and salt, pan-fried.

Carrot puree – boil carrot for about 25 mins. Puree with butter and a little cream.

Cauliflower – mixed with olive oil and salt. Baked at 200C for about 25 mins.

Corn – cob boiled for 10 mins. Shaved kernels toasted in oil and butter.

Toasted pine nuts.

Blood orange zest.

Reduced juice from 2 blood oranges, thickened with a little arrowroot,  drizzled badly on the plate!

Last night’s entree consisted of oysters with a kingfish carpaccio with an orange and Campari dressing.

The recipe came from Delicious magazine, Issue 191, April 2019. Delicious is a fantastic magazine and I recommend that you subscribe.

Dressing
1/3 cup extra virgin olive oil
1 1/2 tbsp Campari
Zest of 1 orange
2 tbsp orange juice
2 tsp caster sugar
1 1/2 tbsp chardonnay vinegar (or white wine vinegar).

The quality of the olive oil (use a lighter oil) and the vinegar will make the difference in this dressing.

Whisk the above ingredients.

Slice the kingfish thinly. Top with thinly sliced fresh radish. Drizzle with the dressing. Top with micro-greens (we’re growing several kinds of these at home).

I added a little cracked black pepper and sea salt.

This was accompanied by an excellent Arras bubbly from Tasmania. A fantastic entree.

The main course consisted of coriander, fennel and orange flathead fillets on a cauliflower puree with a lentil stew and pickled cauliflower leaves.