This recipe sponsored by Black Swan Vineyards

　　

Ingredients

Sashimi Ingredients:

2 pounds thinly sliced sashimi grade quality kingfish

　　3.5 ounces cucumber, peeled & cut into ribbons

　　3.5 ounces washed & picked watercress leaves

　　1 shallot peeled & sliced into very thin rings

　　Lime dressing (see recipe)

　　Oyster parfait (see recipe)

　　4 freshly shucked oysters

　　

Lime Dressing Ingredients

Juice & zest of 4 limes

　　1/2 teaspoon sugar

　　1 glass Chablis white wine

　　1.5 fluid ounces extra-virgin olive oil

　　1 teaspoon native lime seasoning

　　oyster juice from oysters opened

　　

Oyster Parfait Ingredients

1 dozen shucked oyster meat

　　2 ounces chopped shallots

　　3 fluid ounces cabernet vinegar

　　tobasco sauce to taste

　　seasoning to taste

　　3 fluid ounces soft whipped cream

　　7 leaves gelatine

　　

Sashimi Ingredients:

Step 1

2lbs thinly sliced sashimi grade quality kingfish

　　

Step 2

3.5 oz cucumber, peeled & cut into ribbons

　　

Step 3

3.5 oz washed & picked watercress leaves

　　

Step 4

1 shallot peeled & sliced into very thin rings

　　

Step 5

Lime dressing (see recipe)

　　

Step 6

Oyster parfait (see recipe)

　　

Step 7

4 freshly shucked oysters

　　

Method:

Step 8

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

　　

Step 9

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

　　

Step 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.

　　

Step 11

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

　　

LIME DRESSING Ingredients:

Step 12

Juice & zest of 4 limes

　　

Step 13

1/2 teaspoon sugar

　　

Step 14

1 glass Chablis white wine

　　

Step 15

1.5 fluid oz extra-virgin olive oil

　　

Step 16

1 teaspoon native lime seasoning

　　

Step 17

oyster juice from oysters opened

　　

Method:

Step 18

Mix all ingredients together

　　

Ingredients:

Step 19

1 dozen shucked oyster meat

　　

Step 20

2 oz chopped shallots

　　

Step 21

3 fluid oz cabernet vinegar

　　

Step 22

tobasco sauce to taste

　　

Step 23

seasoning to taste

　　

Step 24

3 fluid oz soft whipped cream

　　

Step 25

7 leaves gelatine

　　

Method:

Step 26

1. Combine vinegar & shallots.

　　

Step 27

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

　　

Step 28

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

　　

Step 29

4. Allow to cool & then add whipped cream.

　　

Step 30

5. Season with Tabasco, salt & pepper.

　　

Step 31

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