King Fish

Ceviche of Yellow Tail King Fish with Roasted Capsicum, Cremolata Dressing and Frizze Lettuce

Ceviche Ingredients:

• 4 golden shallots
• 2 limes
• 2 bay leaves
• 3 sprigs lemon thyme
• 4 tablespoons of Chardonnay Vinegar
• 6 tablespoons of Extra Virgin Olive Oil
• Sea Salt

Ceviche Method:

Marinate the fish for at least 12 hours

Cremolata Ingredients:

• 50g Kalamata Olives
• 10g Pinenuts
• 1 spn flat parsley
• 20 ml Extra Virgin Olive oil
• Drop of Brandy

Cremolata Method:

Chop all the ingredients and combine with the olive oil and brandy

Roast the capsicum in the oven till soft, peel them and slice them Julienne then marinate them with Extra Virgin Olive Oil

Toss the frizze lettuce with a very light lemon dressing