Carpaccio of Hiramasa Kingfish with Horseradish and Pistachio
by Jason RobertsServes 6 INGREDIENTS 360g of Hiramasa Kingfish fillet, skinless and boneless, bloodline removed2 small Lebanese cucumberA hefty pinch of sea salt flakes30 ml soy4 Tbsp Koroneiki Extra...
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Ingredients
- 360g of Hiramasa Kingfish fillet, skinless and boneless, bloodline removed
- 2 small Lebanese cucumber
- A hefty pinch of sea salt flakes
- 30 ml soy
- 4 Tbsp
- Koroneiki Extra Virgin Olive Oil
- 20 ml cider vinegar
- 4g sugar
- 2 tsp lemon juice
- 2 cm cube of ginger peeled and grated over a micro plane
- 1 cm cube of horseradish peeled and grated over a micro plane
- 2 shallots peeled and passed over a microplane
- Zest of 1 orange
- Freshly cracked White pepper
- 3 Tbsp of Toasted Pistachio’s roughly chopped
- Mustard cress to garnish
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