Three Blue Ducks' raw fish, buttermilk, ginger, rhubarb and fennel

AT A GLANCE

  • Serves 6 - 8 people

"Raw fish is an excellent hot weather entrée," says Darren Robertson. "We've used flame-tail snapper, but use whatever is best at the market on the day. Snapper and kingfish are always great options." Start this recipe a day ahead to pickle the rhubarb.

  • 200 ml buttermilk
  • Juice of 1 lime, finely grated rind of ½, plus extra wedges to serve
  • 1 tbsp finely grated ginger
  • 500 gm sashimi-grade white fish fillet
  • 2 Lebanese cucumbers, peeled, halved lengthways and sliced
  • Fennel flowers or fennel pollen (optional) and extra-virgin olive oil, to serve
  •  
  • Pickled rhubarb
  • 100 ml white wine vinegar
  • 2½ tbsp caster sugar
  • 1 star anise
  • 1 rhubarb stalk, thinly sliced
  • 1 long red chilli, thinly sliced
01   For pickled rhubarb, stir vinegar, sugar, star anise and 100ml water in a saucepan over medium-high heat to dissolve sugar, then bring to the boil. Remove from heat and cool (15-20 minutes). Add rhubarb and chilli and refrigerate for at least 24 hours to pickle.
02   Whisk buttermilk, lime juice and rind, ginger and about 1 tbsp drained pickled rhubarb in a bowl to combine. Season to taste.
03   Thinly slice the fish across the grain with a very sharp knife, then combine in a bowl with cucumber and a little buttermilk dressing. Toss to coat, then arrange on a serving plate, scatter with pickled rhubarb and fennel flowers or pollen, drizzle with extra buttermilk dressing and extra-virgin olive oil, and serve.

Topics:

RHUBARB, THREE BLUE DUCKS, SASHIMI, FISH, CHEFS' RECIPES, FENNEL FLOWERS

Recipe:

DARREN ROBERTSON , MARK LABROOY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

LEMONY, CHALKY DRY SÉMILLON. , suggested by MAX ALLEN

FEATURED IN

Mar 2016

Mar 2016

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