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1
2lbs thinly sliced sashimi grade quality kingfish
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2
3.5 oz cucumber, peeled & cut into ribbons
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3
3.5 oz washed & picked watercress leaves
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4
1 shallot peeled & sliced into very thin rings
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5
Lime dressing (see recipe)
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6
Oyster parfait (see recipe)
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7
4 freshly shucked oysters
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8
1. Remove all skin & pin bones from the kingfish, wrap tightly & freeze until very firm.
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9
2. Slice as thin as possible just before the fish freezes solid.
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10
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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12
Juice & zest of 4 limes
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13
1/2 teaspoon sugar
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14
1 glass Chablis white wine
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15
1.5 fluid oz extra-virgin olive oil
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16
1 teaspoon native lime seasoning
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17
oyster juice from oysters opened
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18
Mix all ingredients together
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19
1 dozen shucked oyster meat
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20
2 oz chopped shallots
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21
3 fluid oz cabernet vinegar
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22
tobasco sauce to taste
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23
seasoning to taste
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24
3 fluid oz soft whipped cream
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25
7 leaves gelatine
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26
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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29
4. Allow to cool & then add whipped cream.
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30
5. Season with Tabasco, salt & pepper.
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31
6. Test one mould first then if set, fill the rest.
