Carpaccio Of Hiramasi King Fish With Oysters, Cucumber And Native Lime

1. 1

   2lbs thinly sliced sashimi grade quality kingfish

2. 2

   3.5 oz cucumber, peeled & cut into ribbons

3. 3

   3.5 oz washed & picked watercress leaves

4. 4

   1 shallot peeled & sliced into very thin rings

5. 5

   Lime dressing (see recipe)

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   Oyster parfait (see recipe)

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   4 freshly shucked oysters

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   1. Remove all skin & pin bones from the kingfish, wrap tightly & freeze until very firm.

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   2. Slice as thin as possible just before the fish freezes solid.

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    3. Arrange the slices onto a plate flat to cover the circumference of the plate. Invert oyster parfait & place in the centre; arrange slices of shallot & ribbons of cucumber on the snapper with watercress leaves.

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    4. Arrange the oyster on top of the parfait, dress the whole dish with 2 tablespoons of dressing & serve immediately.

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    Juice & zest of 4 limes

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    1/2 teaspoon sugar

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    1 glass Chablis white wine

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    1.5 fluid oz extra-virgin olive oil

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    1 teaspoon native lime seasoning

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    oyster juice from oysters opened

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    Mix all ingredients together

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    1 dozen shucked oyster meat

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    2 oz chopped shallots

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    3 fluid oz cabernet vinegar

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    tobasco sauce to taste

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    seasoning to taste

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    3 fluid oz soft whipped cream

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    7 leaves gelatine

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    1. Combine vinegar & shallots.

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    2. Bring to the boil & reduce to syrup, add half of the oysters, warm slightly.

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    3. Soak gelatine, add to warm oyster mixture to dissolve, liquidise with the remaining oysters.

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    4. Allow to cool & then add whipped cream.

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    5. Season with Tabasco, salt & pepper.

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    6. Test one mould first then if set, fill the rest.

* Per serving · 4 servings · Values may vary.