Seared Kingfish with
Spring Tomato and Pickled Mussels matched with Grove Mill Sauvignon Blanc
Seared Kingfish with Spring Tomato and Pickled Mussels matched with Grove Mill Sauvignon Blanc. Great summer dish for a bbq or meal at home. Serve with a white wine we recommend the Grove Mill Sauvignon Blanc.
Recipe serves 4
500g Heirloom tomato (yellow ox heart, Spanish green, cherries etc)
2 cupsHerbs selection- chervil, chive batton, micro coriander, basil)
1tblsp Garlic Evo oil
2-3 Flowers optional
½ Lime juice
Garlic EVO oil
1 litre EVO oil
2 bulbs Garlic
1 large sprig Thyme
Heat the oil to 75 degrees. Bruise the garlic and infuse over night and pass through a sieve.
1 sprig Thyme
200g White wine
1 tbsp Olive oil
Sweat the shallot in the oil with thyme and garlic- no colour
Add the mussels followed quickly with the wine and place a lid over the pot and steam until the mussels are open. As soon as the mussles begin to open remove from the heat and take out of the shell. Remove the tongues and drop into the cold pickling liquor. Keep refrigerated and cut in half after a day.
Season the kingfish liberally with olive oil, salt and pepper.
Sear the kingfish fillets in a dry pan and allow the oil on the fish to lubricate. Sear for 5-8 seconds on each side and chill.
To order slice the kingfish and mix with the sliced tomato, chopped chives, olive oil and lime. Re season and plate mixing the pickled mussels with the kingfish and tomatoes. Garnish with the herbs and flowers on top.
Watch the step by step video here