Recipe: Kingfish tartare with avocado mousse & squid ink crackers by Simon Sandall

Recipe: Kingfish tartare with avocado mousse & squid ink crackers by Simon Sandall

5.5h cook

Last updated

This recipe is one of over 130 in Boronia Kitchen, Simon Sandall’s inspiring journey from humble beginnings to award winning success. The hardcover book with 240 pages of stunning imagery and recipes that shaped Simon’s life is perfect for food lovers.

This recipe is an edited extract from Boronia Kitchen The Cookbook by Simon Sandall. Image from Boronia Kitchen The Cookbook.

Ingredients (Serves 4)

For the kingfish:

  • 320g Hiramasa kingfish fillet, cut into 5mm cubes
  • 4 cornichons, finely chopped
  • 2 tbsp baby capers
  • 2 tbsp red onion, finely chopped
  • 80ml (1/3 cup) lemon agrumato extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • Sea salt flakes, for seasoning
  • Freshly cracked black pepper, for seasoning

For the avocado mousse*:

  • 1 titanium gelatine leaf
  • 50g unsalted butter
  • 1 tbsp shio kombu (seasoned dried kelp), chopped
  • 2 avocados, peeled and seed removed
  • Juice of 1 lemon
  • 2 tbsp vinegar sugar syrup (recipe included)
  • 3g wasabi paste
  • 40ml pouring cream, softly whipped
  • Pinch of table salt

For the vinegar sugar syrup*:

  • 500ml (2 cups) rice wine vinegar
  • 430g (2 cups) caster sugar

For the herb oil*:

  • 4 bunches soft leafy fresh herbs (basil, dill, mint and parsley), leaves picked
  • Bowl of iced water, for refreshing
  • 310ml (1 1/4 cups) vegetable oil

For the squid ink tapioca crackers:

  • 200g tapioca pearls
  • 1 tbsp squid ink
  • Sea salt flakes, for seasoning
  • Vegetable oil, for deep-frying

To serve:

  • Fresh society garlic flowers, fresh baby red shiso leaves and fresh nasturtium leaves (or other similar edible flowers and leaves)
  • Yuzu powder, for sprinkling

*Note: These ingredient quantities are exact excerpts from Boronia Kitchen The Cookbook that make larger volumes than needed for this recipe. We recommend reducing the ingredient measurements in these components by half or a quarter.

Boronia Kitchen The Cookbook is available to purchase at our Crows Nest store or Boronia Kitchen online store

Related Recipes

Latest Articles & Recipes