If you're planning to entertain in the countdown to Christmas, this recipe from Chef Michael Robinson of Margan Restaurant in the beautiful Broke Fordwich wine region of the Hunter Valley is sure to impress! Michael recommends an 8-hour gap between preparation and serving.
Known as the "tranquil side of the Hunter Valley" (who knew there was a non-tranquil side!?), Broke Fordwich offers and authentic, rustic and picturesque destination that is perfect for a relaxed getaway.
1 fillet of hiramasa Kingfish, 300g, thin slices (2mm thick)
I tablespoon baby capers
1 cup mixed baby vegetables (carrot, radish, cauliflower- trimmed and peeled)
120 ml olive oil
2 eschallot diced
4 garlic, sliced
½ t turmeric
2 bay leaves
8 sprigs thyme
8 sprigs tarragon
200 ml white wine
40 ml white wine vinegar
300 ml chicken stock
1. Place baby vegetables and tarragon into a bowl.
2. Place all other ingredients into a saucepan and bring to boil. Reduce by one-third.
3. Remove from heat and pour (while hot) over baby vegetables and tarragon.
4. Cover and refrigerate for at least 8 hours.
125ml white balsamic vinegar
50ml extra virgin olive oil
1 finely diced eschallot
Parsley stalks - 3,
Peppercorns - 5
1. Place all ingredients in a saucepan, bring to the boil and reduce by half. Cool.
2. Add the olive oil.
Arrange kingfish slices on each plate.
Season and drizzle with balsamic dressing.
Strain the piccalilli mix and arrange baby vegetables over the kingfish.
Garnish with baby capers (optional).