Name: Cured kingfish with cucumber and gin and tonic granita
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: ½ telegraph cucumber, seeds removed, cut into 1cm dice; 85 ml tonic water; 1 skinned and boned kingfish top loin (about 1kg); To serve: salad burnet (see note); Gin and tonic granita; ½ telegraph cucumber, seeds removed, roughly chopped; 15 ml Hendricks gin; 10 ml sugar syrup (see note); 85 ml tonic water; Gin cure; 1 tbsp juniper berries; 5 gm fresh ginger, grated; ¼ cinnamon quill; 4 gm liquorice root (see note), finely chopped; Finely grated rind of ½ pink grapefruit, lemon and lime; 30 gm each caster sugar; Juniper mascarpone; 100 gm mascarpone; ½ bunch chives, finely chopped; 2 golden shallots, finely diced; Finely grated rind of ½ lemon; 1 tsp juniper berries, finely crushed with mortar and pestle

Cured kingfish with cucumber and gin and tonic granita

Australian Gourmet Traveller recipe for cured kingfish with cucumber and gin and tonic granita from Print Hall.

Serves 8

Prep

10M

Cook

10M

Total

20M

“I adore Print Hall‘s cured kingfish with gin and tonic granita. Would you ask the restaurant for the recipe?”

Cathy Watts, Rozelle, NSW

REQUEST A RECIPE

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Ingredients

½ telegraph cucumber, seeds removed, cut into 1cm dice

85 ml tonic water

1 skinned and boned kingfish top loin (about 1kg)

To serve: salad burnet (see note)

Gin and tonic granita

½ telegraph cucumber, seeds removed, roughly chopped

15 ml Hendricks gin

10 ml sugar syrup (see note)

85 ml tonic water

Gin cure

1 tbsp juniper berries

5 gm fresh ginger, grated

¼ cinnamon quill

4 gm liquorice root (see note), finely chopped

Finely grated rind of ½ pink grapefruit, lemon and lime

30 gm each caster sugar

Juniper mascarpone

100 gm mascarpone

½ bunch chives, finely chopped

2 golden shallots, finely diced

Finely grated rind of ½ lemon

1 tsp juniper berries, finely crushed with mortar and pestle

Method

Main

1.For gin and tonic granita, blend cucumber, gin and 10ml sugar syrup in a blender until smooth. Pass through a fine sieve, stir in tonic water and transfer to a 20cm x 30cm shallow metal tray and freeze, stirring and scraping occasionally with a fork, until ice crystals form (4-5 hours).

2.Combine cucumber and tonic in a bowl and refrigerate for flavours to develop (2-3 hours), then strain and discard liquid.

3.For gin cure, process all ingredients except sugar in a food processor until fine (2-3 minutes), then stir in sugar and salt to taste. Place kingfish in a non-reactive container and pat the cure mix evenly on both sides. Refrigerate for 1-2 hours for flavours to cure.

4.For juniper mascarpone, mix ingredients in a bowl, season to taste and refrigerate until needed.

5.Wipe excess cure from kingfish with paper towels and pat dry. Cut kingfish into 5mm slices, arrange on a platter, top with granita, diced cucumber and salad burnet and serve with juniper mascarpone.

Note Salad burnet, a herb that tastes similar to cucumber, is available from select herb sellers; if it’s unavailable, substitute a mild micro-cress. For sugar syrup, heat equal parts sugar and water in a saucepan until sugar dissolves, then cool. Liquorice root is available at Asian supermarkets.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Jerrie-Joy Redman-Lloyd

Styling by Geraldine Muñoz