So heaps of you have messaged asking for a ‘screen grabable’ recipe for my fish en cru dish we devoured last night.
Here she is - I’m calling it ‘Len’s Firth of Thames Fish’ as it was a throw together creation to go with good friend Len’s catch & fresh garden gatherings like limes from our tree & new seasonal herbs. .
Super fresh boneless fish fillet cut into bite sized pieces [1/2 cm thick]
Juice of a lime
1-2 tbsp white balsamic
Good drizzle of Extra Virgin Olive Oil
Flaked sea salt preferably made from the same waters the fish swam in from @hauraki_salt_company
½ cup finely chopped Lebanese cucumber
½ firm avocado finely chopped
1 or 2 radishes thinly sliced if desired.
Fresh dill & Chervil tips broken up and scattered over the top
1/3 cup crème fresh, a sprinkle of salt, 2 tbsp cream and 1/2 tsp wasabi paste stirred through it. .
I used Kahawai last night which is beautiful eating as long as it’s bled, don’t just think it’s good for smoking or bait. I’m using snapper here as we ate all the Kahawai last night.
Prepare all your ingredients - I’m using Prelibato white balsamic from @gaultsdeli
which is worth every cent. I also love my old Greek mate Donald’s Organic Olive Oil from @taste.greece
as it’s super creamy.
In a bowl place the chopped avocado, cucumber & radish if using. Add the lime juice, balsamic & season to taste.
Toss through the fish to coat and lay out on your serving platter. Drizzle with olive oil and sprinkle with herbs.
Drizzle over a few dabs of the wasabi cream.