Kingfish, radish, watercress, campari and orange dressing

Name: Kingfish, radish, watercress, campari and orange dressing
Yield: 4
Ingredients: 80ml olive oil; 30.00 ml Campari; Finely grated zest of 1 orange, plus 2 tbs orange juice; 30.00 ml chardonnay vinegar; 2 tsp caster sugar; 350g piece skinless sashimi-grade kingfish, pin-boned, sliced 5mm thick; 3 radishes, very thinly sliced (we used a mandoline); Watercress sprigs; Finely grated Pilu Bottarga di Muggine (substitute other bottarga – from select fishmongers and speciality food stores),

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https://healthimprovements.info/recipes/kingfish-radish-watercress-campari-orange-dressing/zbrkqvv0 — Kingfish, radish, watercress, campari and orange dressing

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by Giovanni Pilu

Apr 22, 2019

Fresh kingfish is key here.

1/3 cup (80ml) extra virgin olive oil
1 1/2 tbs Campari
Finely grated zest of 1 orange, plus 2 tbs orange juice
1 1/2 tbs chardonnay vinegar
2 tsp caster sugar
350g piece skinless sashimi-grade kingfish, pin-boned, sliced 5mm thick
3 radishes, very thinly sliced (we used a mandoline)

To serve

Watercress sprigs
Finely grated Pilu Bottarga di Muggine (substitute other bottarga – from select fishmongers and speciality food stores),

Method

1.

To make the dressing, whisk oil, Campari, orange juice and zest, vinegar and sugar together in a bowl.
2.

Arrange fish on a large serving platter and scatter with radish. Drizzle liberally with dressing, scatter with watercress and bottarga, and serve immediately.