Kingfish Crudo, Yellow Peach, Davidson Plum and Torched Tomato - Chef Recipe by Jayden Barker
Kingfish Crudo, Yellow Peach, Davidson Plum and Torched Tomato - Chef Recipe by Jayden Barker
Kingfish Crudo, Yellow Peach, Davidson Plum and Torched Tomato - Chef Recipe by Jayden Barker
Kingfish Crudo, Yellow Peach, Davidson Plum and Torched Tomato - Chef Recipe by Jayden Barker

Kingfish Crudo, Yellow Peach, Davidson Plum and Torched Tomato - Chef Recipe by Jayden Barker


Ingredients

200 g fillet of fresh Kingfish (get your fishmonger to skin the fillet and give you the skin)
2 Davidson plums (substitute for blood plums if necessary)
2 yellow peaches
1 heirloom tomato
50 g olive oil
40 g sugar
1 lemon
Salt (to taste)

Method

Preheat oven to 100 C.

Cut Davidson Plums in half and then quarter to remove the stone. Halve these 4 pieces again, place on a wire rack and leave in oven for 4-6 hours until rock solid. If after this time they are still soft, leave overnight.

Prepare fish by cutting into two 100 g pieces, before slicing into sashimi-sized slices, then proceed to dice into a small bowl ready for serving.

With fish skin, prepare a pot of boiling water and place skin in the water for one minute. Remove and scrape the remaining flesh with the back of a knife, pat dry. Place in the pre-heated oven to dry out for an hour.

Dice peaches with the skin on and place in a pot with the sugar, cover with water. Boil until very soft and blend with no water. Place in fridge to set and cool.

Quarter tomatoes with a knife, cut the tomato where the core holds the flesh, marinate the flesh, or ‘tomato hearts’ in the oil ready for service.

To serve:

Heat a small pot of 200 ml oil to 200 C or just as it starts to smoke. Place in fish skin and prod slightly, remove from heat, place in bowl and season with salt.

Blend the Davidson plums into a powder and push through a sieve.

Place tomato hearts under salamander, or torch with blow torch if possible.

Season diced Kingfish with salt and a few drops of lemon.

With a round mold, place in the centre of a deep bowl and scoop half the mixture in and press down so it is flat.
Next, place on tomato hearts, followed by the fish skin and finally a few dots of the yellow peach puree.

Finally, sprinkle over plum powder and garnish with a few micro leaves.


More Recipes

Beer Battered Fish Burger

We recommend you talk to your local fishmonger about available fresh caught fish that is good for fr...

MoVida Aqui Party Paella

Party paella - the perfect dish for a casual gathering, best served with jugs of sangria on a sunny ...