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
Salt (to taste)
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.
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.