Kingfish with Fennel, Dill and Mandarin

Mike Reid

Ingredients:

200g Fresh King Fish
2 tangerines or mandarins
½ Fennel pickled
Dill, fresh to garnish
Bunch of Dill
275ml Olive oil

Method:

Juice 1 tangerine/mandarins and reduce down over a low heat, until ¼ is remaining
Segment the other tangerine
Make your dill oil, by blitzing together with the oil and passing
To make fennel dust. Place cling wrap on top of a plate, with fresh dill and place in the microwave for 2 minutes. Blitz or finely chop.
Slice your sashimi and assemble. Dress with reduced mandarin juice, top with fresh mandarin, pickled pennel & fennel oil, finish with fennel dust.

Our friends at Wine Selectors suggest pairing this dish with a Semillon Sauvignon Blanc.

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