hiramasa kingfish carpaccio with blood orange and micro cress- grain of salt

so, i’m not sure if you have ever attempted cutting fish sashimi style, but there is quite an art to it. an art of which I sadly do not possess any discernable skills. i am however, exceptionally good at destroying a very expensive piece of fish using a saw-like knife technique.

unfortunately, that was not the desired look on this particular occasion so i left it in the hands of professionals at my local fish shop to slice. winner. the one thing i would recommend if you choose to do this is to ask that the fish be sliced very thinly, otherwise i find they tend to cut it quite thick which doesn’t really work for carpaccio.

after arranging the fish on a plate, all that was left for me to do was to dress it. i took one blood orange, remove the peel and cut neat segments out of the flesh, which I then arranged over the fish. next, i grabbed a small bowl and squeezed all the juice out of the remaining orange core in to it. i then added a glug* of extra virgin olive oil and two teaspoons of white wine vinegar, as the blood orange is not overly acidic.

finally i added a finely diced eschalot, salt and pepper, then whisked to combine before drizzling it over the fish. the dish is finished with any interesting delicate herb or cress you like- i chose celery cress for an injection of greenery.

i was really pleased with how this turned out, it is particularly nice as a summery alternative to traditional beef carpaccio.

*please note: ‘glug’ is not a technical term, but you know what I mean