Cured Hiramasa Kingfish with...Cured Hiramasa Kingfish with Green Apple Gel & Smoked Buttermilk

A sophisticated cold starter featuring citrus-cured kingfish, bright green apple textures, and a delicate smoked buttermilk dressing for a perfect balance of acidity and smoke.

Ingredients

Cooking Instructions

1. 01

   Lightly dampen the kombu sheet with water. Coat the kingfish loin in Maldon salt and wrap tightly in the kombu. Let it cure in the refrigerator for 30 minutes, then rinse under cold water, pat dry, and slice into 1cm cubes.

2. 02

   To make the apple gel, bring the fresh apple juice to a simmer and whisk in the agar agar. Boil for 1 minute, then pour into a tray and chill until completely set. Once set, blend the jelly until a smooth, glossy gel forms and transfer to a piping bag.

3. 03

   Using a mandoline, slice the kohlrabi into paper-thin translucent sheets. Use a round pastry cutter to punch out uniform discs and store in ice water to maintain crispness.

4. 04

   Whisk the buttermilk with the liquid smoke and a pinch of salt until well incorporated. Keep chilled until the moment of service.

5. 05

   Arrange 5-6 cubes of kingfish in the center of a chilled shallow bowl. Pipe small dots of the green apple gel between the fish.

6. 06

   Pat the kohlrabi discs dry and drape them artfully over the fish to create architectural height, then garnish with micro-herbs.

7. 07

   At the table, pour the smoked buttermilk around the base and finish with several drops of dill oil to create a beautiful 'broken' sauce effect.