Carpaccio of Hiramasi King Fish with Oysters, Cucumber and Native Lime

Preparation

1. Sashimi Ingredients:

   Step 1

   2lbs thinly sliced sashimi grade quality kingfish

   Step 2

   3.5 oz cucumber, peeled & cut into ribbons

   Step 3

   3.5 oz washed & picked watercress leaves

   Step 4

   1 shallot peeled & sliced into very thin rings

   Step 5

   Lime dressing (see recipe)

   Step 6

   Oyster parfait (see recipe)

   Step 7

   4 freshly shucked oysters

2. Method:

   Step 8

   1. Remove all skin & pin bones from the kingfish, wrap tightly & freeze until very firm.

   Step 9

   2. Slice as thin as possible just before the fish freezes solid.

   Step 10

   3. Arrange the slices onto a plate flat to cover the circumference of the plate. Invert oyster parfait & place in the centre; arrange slices of shallot & ribbons of cucumber on the snapper with watercress leaves.

   Step 11

   4. Arrange the oyster on top of the parfait, dress the whole dish with 2 tablespoons of dressing & serve immediately.

3. LIME DRESSING Ingredients:

   Step 12

   Juice & zest of 4 limes

   Step 13

   1/2 teaspoon sugar

   Step 14

   1 glass Chablis white wine

   Step 15

   1.5 fluid oz extra-virgin olive oil

   Step 16

   1 teaspoon native lime seasoning

   Step 17

   oyster juice from oysters opened

4. Method:

   Step 18

   Mix all ingredients together

5. Ingredients:

   Step 19

   1 dozen shucked oyster meat

   Step 20

   2 oz chopped shallots

   Step 21

   3 fluid oz cabernet vinegar

   Step 22

   tobasco sauce to taste

   Step 23

   seasoning to taste

   Step 24

   3 fluid oz soft whipped cream

   Step 25

   7 leaves gelatine

6. Method:

   Step 26

   1. Combine vinegar & shallots.

   Step 27

   2. Bring to the boil & reduce to syrup, add half of the oysters, warm slightly.

   Step 28

   3. Soak gelatine, add to warm oyster mixture to dissolve, liquidise with the remaining oysters.

   Step 29

   4. Allow to cool & then add whipped cream.

   Step 30

   5. Season with Tabasco, salt & pepper.

   Step 31

   6. Test one mould first then if set, fill the rest.