Juan Amador's Hiramasa Kingfish | FOUR Magazine
Spinach and passion fruit provide the perfect flavour vessel for the delicate kingfish in this dish by star-studded chef, Juan Amador.
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- For the Spinach Puree:
- 50g crème fraîche
- 500g baby spinach
- 50g shallots
- 1 clove garlic
- 100g sour cream
- Butter
- Nutmeg
- White pepper
- Sea salt
- For the Passion Fruit Puree:
- 500g passion fruit juice
- 8g Agar Agar
- Almond oil
- Icing sugar
- For the Passion Fruit Hollandaise:
- 110g egg yolk
- 75g egg white
- 50g lemon oil
- 80g passion fruit juice
- 110g butter
- Siphon with 2x carbon dioxide capsules
- For the Hiramasa Kingfish:
- 300g Kingfish
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