Carpaccio Of Hiramasi King Fish With Oysters, Cucumber And Native Lime - cooking recipe

Ingredients

2 pounds thinly sliced sashimi grade quality kingfish
3.5 ounces cucumber, peeled & cut into ribbons
3.5 ounces washed & picked watercress leaves
1 shallot peeled & sliced into very thin rings
Lime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly shucked oysters
Juice & zest of 4 limes
1/2 teaspoon sugar
1 glass Chablis white wine
1.5 fluid ounces extra-virgin olive oil
1 teaspoon native lime seasoning
oyster juice from oysters opened
1 dozen shucked oyster meat
2 ounces chopped shallots
3 fluid ounces cabernet vinegar
tobasco sauce to taste
seasoning to taste
3 fluid ounces soft whipped cream
7 leaves gelatine

Preparation

2lbs thinly sliced sashimi grade quality kingfish
3.5 oz cucumber, peeled & cut into ribbons
3.5 oz washed & picked watercress leaves
1 shallot peeled & sliced into very thin rings
Lime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly shucked oysters
1. Remove all skin & pin bones from the kingfish, wrap tightly & freeze until very firm.
2. Slice as thin as possible just before the fish freezes solid.
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.
4. Arrange the oyster on top of the parfait, dress the whole dish with 2 tablespoons of dressing & serve immediately.
Juice & zest of 4 limes
1/2 teaspoon sugar
1 glass Chablis white wine
1.5 fluid oz extra-virgin olive oil
1 teaspoon native lime seasoning
oyster juice from oysters opened
Mix all ingredients together
1 dozen shucked oyster meat
2 oz chopped shallots
3 fluid oz cabernet vinegar
tobasco sauce to taste
seasoning to taste
3 fluid oz soft whipped cream
7 leaves gelatine
1. Combine vinegar & shallots.
2. Bring to the boil & reduce to syrup, add half of the oysters, warm slightly.
3. Soak gelatine, add to warm oyster mixture to dissolve, liquidise with the remaining oysters.
4. Allow to cool & then add whipped cream.
5. Season with Tabasco, salt & pepper.
6. Test one mould first then if set, fill the rest.