Serves: 4 – 6
This is a really elegant dish. Light, subtle and incredibly presentable.
Nat and I prepared this a few weeks ago with some sashimi-grade kingfish from the markets and as a starter as part of a larger meal, it is a great way to kick-off.
1 small fennel bulb, thinly sliced (beards reserved for decoration)
3 baby beetroot, thinly sliced
½ c white wine vinegar
¼ c sugar
1/3 c Campari
¼ c extra virgin olive oil
1 x 250gm sashimi grade kingfish fillet
- To pickle the fennel and beetroot, place vinegar and sugar in a saucepan of a medium heat. Simmer for 1-2 minutes until the sugar has dissolved. Divide the liquid into two bowls and add the fennel to one bowl and the beetroot to the other. Allow to pickle for at least 20 minutes and up to a day.
- Peel 1 of the oranges and segment the flesh. Cut 2-3 segments into very small pieces. Juice the remaining orange.
- Mix the Campari, olive oil and 2 or 3 tbps orange juice in a bowl. Season and set aside.
- Slice the fish into 4mm slices. Arrange on a large platter and pour over the Campari dressing. Top with picked fennel and beetroot, the orange segments and the fennel beards.