The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Kingfish crudo, burnt ruby grapefruit, pickled fennel and anchovy


"Since day one, we've always tried to feature raw or cured seafood on the bar menu," says McConnell. "The clean and delicate flavours are the perfect way to start a meal. I use Hiramasa kingfish, farmed in South Australia. It's a super-consistent product and is readily available all year round." Begin this recipe at least three days ahead to pickle the fennel. 

You'll need

2 ruby grapefruit, peeled and segmented 3 radishes, very thinly sliced on a mandolin 12 nasturtium leaves 125 gm Ortiz anchovies 125 ml (½ cup) extra virgin olive oil Juice of 2 lemons   Pickled fennel 3 baby fennel bulbs, fronds reserved for curing mixture 150 ml rice wine vinegar 110 gm (½ cup) white sugar   Cured kingfish 60 gm (½ cup) salt flakes (McConnell uses Murray River salt) 90 gm white sugar 2 tbsp coriander seeds, roasted and lightly crushed 2 tbsp fennel seeds, roasted and lightly crushed Fronds from 3 heads of baby fennel, coarsely chopped Juice of 2 lemons 500 gm kingfish fillet, skin off, blood line removed

Method

  • 01
  • For pickled fennel, halve fennel lengthways, remove cores, then thinly slice lengthways on a mandolin and place in a preserving jar. Stir vinegar, sugar, 225ml water and a pinch of salt in a saucepan over medium-high heat until sugar dissolves, bring to a simmer, then pour over fennel. Cool to room temperature, then seal and refrigerate for at least 3 days. Pickled fennel keeps in a sealed container for two months and develops in flavour with time. This recipe makes more than you need, but it’s handy to have in the fridge.
  • 02
  • For cured kingfish, combine ingredients except kingfish in a bowl. Place kingfish in a deep tray or dish, pour salt mixture over, turn fillet to coat, then cover and refrigerate for 4 hours. Rinse off curing mixture, pat kingfish dry with paper towels, wrap in plastic wrap and refrigerate until required. This step can be done up to a day in advance.
  • 03
  • Place grapefruit segments on an oven tray and caramelise the surface with a blowtorch (or do this under a hot grill). Slice kingfish across the grain into 5mm slices and arrange on serving plates or a platter. Scatter with grapefruit, nasturtiums, radish, anchovies and a little pickled fennel. Mix olive oil and lemon juice in a bowl, season to taste, drizzle over kingfish and serve.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

2015 Eden Road Canberra Riesling.

Featured in

Aug 2015

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×