This free recipe is by Head Chef Michael Robinson of Margan Restaurant based in the beautiful Broke Fordwich wine sub-region of the Hunter Valley in New South Wales. Known as ‘the tranquil side of the Hunter Valley’, the region offers an authentic, rustic and stunningly picturesque destination for travellers wanting a relaxed getaway. For more information visit brokefordwich.com.au.
- 1 fillet of hiramasa Kingfish, 300g, thin slices (2mm thick)
- 1 tablespoon baby capers
- 1 Cup of 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 veg and tarragon into a bowl.
2. Place all other ingredients into a saucepan and bring to boil. Reduce by 1/3.
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
- 1 finely diced eschallot
- Parsley stalks- 3, Peppercorns, 5
- Place all ingredients in a saucepan, bring to the boil and reduce by ½. Cool
- Add 50ml extra virgin olive oil
1. Arrange kingfish slices on each plate.
2. Season and drizzle with balsamic dressing.
3. Strain the piccalilli mix and arrange baby vegetables over the kingfish.
4. Garnish with baby capers (optional).