Kingfish sashimi with caviar and creme fraiche
serves
4
A beautifully fresh seafood starter best enjoyed by the water.
Ingredients (7)
- 600g skinless sashimi-grade kingfish
- 2 hard-boiled eggs, peeled
- 1 tbs extra virgin olive oil
- 1 tbs lemon juice
- 40g Sterling caviar
- 1 bunch chives, finely chopped
- 1/4 cup (60g) creme fraiche
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Slice kingfish into 5mm slices and arrange on serving plates. Separate eggs yolks from whites and finely grate both into separate bowls. Whisk oil and lemon juice together in a bowl and drizzle over kingfish. Top kingfish with spoonfuls of caviar, chive and egg yolk and white. Spoon small dollops of creme fraiche over kingfish and serve immediately.
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