Carpaccio of Kingfish with Picalilli, capers and white balsamic dressing


Carpaccio of Kingfish with Picalilli, capers and white balsamic dressing
Servings: 4


Serves 4
1 fillet of Hiramasa Kingfish, 300g, thin slices (2mm thick)
I tablespoon baby capers

1 C mixed baby vegetables (carrot, radish, cauliflower- trimmed and peeled)
120 ml olive oil
2 Eschallot diced, 4 garlic, sliced
½ t Turmeric,
2 Bay leaves,
8 sprigs Thyme,
8 sprigs Tarragon
200 ml White wine,
40 ml White wine vinegar
300 ml Chicken stock

Recipe by: Broke Fordwich
Recipe ID: 102897


Recipe by Head Chef Michael Robinson of Margan Restaurant based in the beautiful Broke Fordwich wine sub-region of the Hunter Valley. Known as ‘the tranquil side of the Hunter Valley’, the region offers an authentic, rustic and stunningly picturesque destination for travellers wanting a relaxed getaway. For more information visit


Place baby veg and tarragon into a bowl.

Place all other ingredients into a saucepan and bring to boil. Reduce by 1/3.

Remove from heat and pour (while hot) over baby vegetables and tarragon.

Cover and refrigerate for at least 8 hours.

Balsamic Dressing

125ml white balsamic vinegar, 1 finely diced eschallot, 3 Parsley stalks, Peppercorns.

Place all ingredients in a saucepan, bring to the boil and reduce by ½. Cool.


Add 50ml extra virgin olive oil.

To Serve

Arrange kingfish slices on each plate.

Season and drizzle with balsamic dressing.

Strain the piccalilli mix and arrange baby vegetables over the kingfish.


Garnish with baby capers (optional). 



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