Kingfishcevichewith
avocadoandfingerlime
SERVES4 ASA STARTER// PREPTIME 30 MINS// COOK6 MINS(PLUSSOAKING,COOLING)“Thisdishis oneofourbest-sellers,”saysChallinor.“I’ve
consideredtakingit offthemenua fewtimes,butI justcan’t
bringmyselftodoit.It’slightandfresh,withan amazing pop
ofcitrusfromthefingerlime.”Picturedp75Zucchiniflowerswith
trufflehoneyandpecorino
SERVES4 ASA STARTER// PREPTIME 40 MINS// COOK 10 MINS
“ThezucchiniflowershavebeenonthemenusinceI started
atNomad,”saysJacquiChallinor.“We’veaddedsausagehere.
Cotechinois oneofmyfavouritethings.It’sdelicious.It might
need to make an appearance on the menu now.”Pictured p75
12 zucchiniflowers
100 gmcotechinosausage,
casingremoved
125 gmtapiocaflour
125 gmriceflour
225 mlsparklingwater
2 eggwhites
Canolaoil,forshallow-frying
2 tbsptrufflehoney
50 gm finely grated pecorino
1 Trimbasesofzucchini.
Carefullyopenflowersand
removestigmabypinching
withyourfingers,beingcareful
nottobreakofftheflower.
2 Breakcotechinoapartinto
a bowluntilpliable,thengently
openflowersandstuffeach
withabout3 teaspoonssausage,
twisting tops to secure.
3 Combinetapiocaandrice
floursina bowl.Gradually
whiskinsparklingwateruntil
justsmooth(donotover-whisk).
4 Whiskeggwhiteswithelectric
beaterstosoftpeaks.Gently
foldeggwhitethroughbatter,
in2 batches,beingcarefulnot
toknockouttoomuchair.
5 Heat6cmoilina largedeep
fryingpanovermediumheatto
180°C(oruntila cubeofbread
turnsgoldenin 15 seconds).
Workinginbatches,dipflowers
intobatter,shakingoffexcess,
thendeep-fry,turning
occasionally,untilgoldenand
crisp(2-3minutes).Drainwell
onpapertowel.Seasontotaste.
6 Transfertoa servingplate,
drizzlewithtrufflehoneyand
sprinklewithpecorinotoserve.
NoteBatteris bestmadejust
before cooking and serving.2 roundspitabread
2 tbspextra-virginoliveoil
150 gmsashimi-grade
(hiramasa)kingfish,
bonesandskinremoved
1 fingerlime,pearlsremoved
1 longredchilli,halftheseeds
discarded,finelychopped
2 tbspfinelychopped
coriander
2 tbspfinelychopped chives
1 goldenshallot,
finelychopped
Bronzefennelandchervil
sprigs,pickedandwashed,
andedibleflowers(suchas
societygarlic,nasturtium,
nativeviolets),toserve
GARLICCHIPS
2 garliccloves,thinlysliced
2 tbspmilk
80 ml(⅓cup)canolaoil
DRESSING
1 smallgarlicclove,
finelygrated
100 mlextra-virginoliveoil
50 mllemonjuice
3 tspchardonnayvinegar
¼ tspwhitesugar
AVOCADOPURÉE
½ avocado
1 tbspmilk
2 tsp lime juice1 Forgarlicchips,combine
garlicandmilkina smallbowl.
Placeinthefridgetosoakto
removeanybitterness(3hours).
Rinse,drainandpatdrywith
papertowel.Heatcanolaoil
ina smallfryingpanover
low-mediumheat.Addgarlic
andcook,watchingcarefully
soit doesn’tburn,untilgolden
andcrisp(1½minutes). Drain
onpapertowel.
2 Meanwhile,preheatoven
to200°C.Placepitabreadson
a largeoventrayanddrizzle
witholiveoil.Bakeuntilgolden
andcrisp(4minutes).Cool.
3 Fordressing,whiskall
ingredientsina bowluntil
combined.Seasontotaste.
4 Foravocadopurée,process
avocado,milkandlimejuice
ina smallfoodprocessoruntil
smooth.Seasontotaste.
Transfertoa bowlandcover
surfacecloselywithplastic
wraptopreventbrowning.
5 Cutkingfishinto1cmcubes,
thencombineina bowlwith
fingerlimepearls,chilli,
coriander,chives,shallotand
enoughdressingtoliberally
coatthefish.Mixwell and
seasontotaste.
6 Toserve,spoonkingfish
mixtureontoa servingplate
anddotwithsmallspoonfuls
ofavocadopurée.Scatterwith
garlicchips,bronzefennel,
chervilandedibleflowers,and
serve with crisp pita bread.➤“Cotechinoisoneof
my favouritethings.
It’s delicious.It
mightneedtomake
an appearanceon
the menu now.”GOURMET TRAVELLER 77