Kingfish with Campari and Orange
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.
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