Kingfish with Fennel, Dill and MandarinMike Reid
- 200g Fresh King Fish
- 2 tangerines or mandarins
- ½ Fennel pickled
- Dill, fresh to garnish
- Bunch of Dill
- 275ml Olive oil
- 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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