- 1 cup beetroot juice
- 2 Tbsp caster sugar
- 1 Tbsp glucose syrup
- 2 tsp cider vinegar
- 2 fresh bay leaves
- hickory woodchips
- 180g skinless kingfish fillet, all bones removed
- 2 limes, peeled and segmented
- ½ orange, peeled, segmented and diced
- ½ cup radicchio, finely sliced
- 1 head witlof, shredded
- ¼ cup chervil leaves
- salt flakes and freshly-milled black pepper
- 2 Tbsp salmon roe
- 1 Tbsp avocado oil
1 Combine the beetroot juice, sugar, glucose syrup, vinegar and bay leaves in a small saucepan and set over a high heat. Boil until syrupy, then set aside to cool.
2 Place the kingfish in a ziplock bag and close almost completely, leaving a small opening. Fill with hickory smoke using a handheld food smoker. Set aside for 10 minutes to infuse.
3 Slice the kingfish finely into sets of 5 slices and arrange these on chilled plates. Combine the lime, orange, radicchio, witlof and chervil in a bowl, then arrange on top of the kingfish. Season with salt and pepper.
4 Spoon the beetroot syrup, salmon roe and avocado oil around the kingfish to serve.