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:

  1. Juice 1 tangerine/mandarins and reduce down over a low heat, until ¼ is remaining
  2. Segment the other tangerine
  3. Make your dill oil, by blitzing together with the oil and passing
  4. 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.
  5. 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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