Raw Kingfish, Fennel, Caper Leaf and Horseradish - Recipe by Chef Bodee Price

Ingredients

160g Hiramasa kingfish
1 baby fennel head
1 small stick of fresh horseradish
1 large lemon, juiced
30mL extra virgin olive oil
2 caper leaf in oil
6 bronze fennel fronds

Method

Slice baby fennel with a mandolin or using a knife as thin as you can.

Slice the caper leaf as thin as you can.

Dress the shaved fennel liberally in lemon juice and olive oil.

Slice Hiramasa kingfish into sashimi pieces and lay them on a plate.

Cover the kingfish in the sliced caper leaf.

Place the shaved fennel over the kingfish, then use the lemon juice and olive oil from the fennel to dress the dish.

Using a micro plane, liberally grate the horseradish over the whole dish and garnish with the bronze fennel.

Pair this beautifully with a glass of Brown Brothers Winemaker’s Series 2022 Fiano.

Recipe provided by Brown Brothers Restaurant