Poached Peaches with Cider Vinegar Ice Cream
Poached fruit, tuiles and ice cream make a beautiful dessert with Japanese sensibilities. The peache...
1kg Kingfish fillet
1 Tbs cumin salt
1/2 bunch thyme
1 lemon zest
1 star anise
3 pieces finely sliced red chilli
1 piece sea grape
10-15g salmon roe
A few leaves of dill
Mix all curing ingredients in a bowl.
Put the fish skin side down and cover with curing mix and cling wrap. Two hours later, take your fish out, wash and lightly dry. Portion into 0.5 cm strips.
Arrange on a serving dish with garnish.
Recipe provided by Yagiz