Bonito carpaccio with pomegranate, fennel and wild leaves

Name: Bonito carpaccio with pomegranate, fennel and wild leaves recipe
Yield: 6
Ingredients: 1 pomegranate; 50ml apple cider vinegar; 25ml lemon juice; 100ml light olive oil; 850g skinless bonito fillet, pin-boned; 1 fennel bulb, thinly sliced (we used a mandoline); 750.00 ml watercress sprigs or foraged leaves (see note)

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P60 Bonito carpaccio with pomegranate, fennel and wild leaves

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by Simon Evans

CHEF, BANGALAY SHOALHAVEN

May 30, 2023

Simon captures the essence of the South Coast in this creation for Neale Whitaker and David Novak-Piper's Taylor's Of Berry guesthouse.

1 pomegranate
50ml apple cider vinegar
25ml lemon juice
100ml light olive oil
850g skinless bonito fillet, pin-boned
1 fennel bulb, thinly sliced (we used a mandoline)
3 cups watercress sprigs or foraged leaves (see note)

Method

1.

To deseed pomegranate, cut in half, hold one half over a bowl, cut-side facing down, and hit the top with a wooden spoon until seeds begin to fall out. Squeeze any excess juice out, then repeat with the other half. Separate the seeds and juice (you’ll need about 1 tbs juice).
2.

Mix pomegranate juice in a small bowl with the vinegar, lemon juice, oil and a good pinch of salt flakes.
3.

Dress the bonito on all sides with the dressing and set aside for 5 minutes.
4.

Season fennel with salt flakes.
5.

Thinly slice bonito against the grain and arrange on a serving plate. Top with pomegranate seeds, fennel and watercress or foraged leaves. Drizzle with remaining dressing to serve.