Raw Kingfish with Gazpacho Vinaigrette with ‘The Obsessive’ Semillon

Raw Kingfish with Gazpacho Vinaigrette with ‘The Obsessive’ Semillon

Ingredients

Serves 4

1 yellow capsicum
1 red capsicum
2 Lebanese cucumbers, deseeded
1 red onion, peeled
500g super ripe tomatoes
4 cloves garlic, peeled
100ml extra virgin olive oil
30g caster sugar
1 bunch basil
100ml good quality sherry vinegar
4 slices stale sourdough
1kg Hiramasa kingfish fillets, skin and blood line removed

Method

Dice the capsicum, cucumber and onion into neat 5mm dice. Discard the seeds but save all the scraps. Cut the tomatoes in half and put on a roasting tray with the scraps and garlic. Drizzle with olive oil, salt, pepper and sugar and bake for half an hour on 180°c. Purée in a food processor with half of the basil and vinegar then strain through a fine sieve, season and chill.

Cut the sourdough into very small cubes, drizzle with olive oil and toast in the oven until golden.

To serve, slice the kingfish into 5mm slices. Pour the gazpacho sauce on a platter, arrange kingfish and scatter the garnish, basil leaves and croutes on top. Season and eat immediately.

Enjoy cold with a lovely glass of Scarborough ‘The’ Obsessive Semillon.