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Kingfish Cru with Strawberry Salsa
Serves4
Cooking time
30m
Experience Justine Schofield's show-stopping kingfish crudo, with tender fish and a sweet strawberry salsa! This elegant dish brings a burst of colour and brightness to your plate, proving that sometimes the simplest combinations create the biggest wow factor.
Ingredients
400gpiece of kingfish, skin and bloodline removed, thinly sliced
6Driscoll's strawberries, finely chopped
110 cm stick of celery, finely
1French shallot, finely chopped
1 tbsprice wine vinegar
2 1/2 Tbspextra virgin olive oil
2 Tbspvery finely chopped chives
1 tspwhole coriander seeds, toasted
salt and pepper
Method
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Salsa
Using a mortar and pestle, crush the coriander seeds.Combine the strawberries, celery and shallots in a bowl along with the vinegar, oil and salt and pepper.
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Kingfish
On medium-large flat plate in one single layer, arrange the fish. Spoon over the strawberry salsa and sprinkle on the chives and coriander seeds.
