Kingfish Sashimi with Trout Roe and buttermilk dressing


Preparation time

Cooking time


10 very thin slices sourdough
4 tablespoons olive oil
3 tablespoons parsley leaves
2 tablespoons aioli
2 tablespoons buttermilk
1kg Mori kingfish sashimi fillet, thawed in the refrigerator overnight
1 Lebanese cucumber, thinly sliced
1 small fennel bulb, outer layer and core removed, inside thinly sliced
1 small shallot, thinly sliced
1 jar Yarra Valley caviar

Kingfish Sashimi with Trout Roe and buttermilk dressing

Preheat the oven to 150°C and line a baking tray with non-stick paper. Place the sourdough on the tray and drizzle with half of the olive oil. Place in the oven for 15 minuets, or until crisp.

To make the parsley oil, add the parsley leaves and remaining olive oil to a blender with a pinch of salt. Blend until smooth.

To make the buttermilk dressing, place the aioli, buttermilk and a pinch of salt in a small bowl, and mix to combine.

To prepare the kingfish, remove the skin and bones, and slice into 5mm pieces. Scatter onto a large serving platter. Top with cucumber, fennel, shallot, trout roe, buttermilk dressing and parsley oil. Serve with sourdough crisps.