Name: Kingfish Tartare with Avocado & Squid Ink Crackers
Yield: Serves 4
Cuisine: British
Ingredients: 1 tbsp herb oil; ⅓ cup avocado mousse; 4 cornichons, finely chopped; Sea salt flakes and freshly cracked black pepper, for seasoning; 2 tbsp finely chopped red onion; 1 tbsp fresh lemon juice; 80 ml (⅓ cup) lemon extra virgin olive oil; Sea salt flakes, for seasoning; Fresh society garlic flowers, fresh baby red shiso leaves and fresh nasturtium leaves (or other similar edible flowers and leaves), for serving; 1 tbsp squid ink; 320 g hiramasa kingfish fillet, cut into 5mm cubes; 200 g tapioca pearls; 2 tbsp baby capers; Yuzu powder, for sprinkling; Vegetable oil, for deep-frying

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

320 g hiramasa kingfish fillet, cut into 5mm cubes
4 cornichons, finely chopped
2 tbsp

Method

Begin with making the squid ink tapioca crackers. Place 2 litres (8 cups) water in a large saucepan over high heat and bring to a boil. Stirring continuously, gradually add the tapioca pearls. Return to a simmer. Cook, stirring occasionally, for 20 minutes or until all pearls are translucent (add a little more water if mixture becomes too starchy and thick). Drain. Rinse

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Kingfish Tartare with Avocado & Squid Ink Crackers

Ingredients

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