Ingredients
Serves 4Roasted Yellowtail Kingfish Fillet, Persimmon & Ginger Salsa
4 x 180g fillets kingfish, skin on
Olive oil
3 non-astringent persimmons, peeled and cut into small cubes
2 tbsp golden shallot rinsed and drained
25ml fresh lime juice
1 tbsp fresh basil, finely shredded
2 tsp red chilli, finely diced
2 tsp fresh mint, finely shredded
1 tsp fresh ginger, grated
Persimmon Salad with Mascarpone & Yoghurt Fondant
5 non-astringent persimmons, peeled
50 - 100ml simple syrup (see notes below)
½ lime juiced
Fondant:
225g mascarpone
150g yoghurt
35g sugar
Lemon zest
150ml cream, whipped to soft peak.
Method
Roasted Yellowtail Kingfish Fillet, Persimmon & Ginger Salsa
Mix persimmons, onion, lime juice, basil, chilli, mint, and ginger in small bowl. Season salsa to taste with salt and pepper. Set aside
Meanwhile, preheat fry pan until quite hot, swirl in olive oil then place lightly seasoned fillets in pan, skin side down.
To achieve an even, golden skin, cook for 70% of the time on the skin side then turn and allow to kiss the heat on the other side. Serve immediately with salsa.
Persimmon Salad with Mascarpone & Yoghurt Fondant
Blend 2 of the persimmons with syrup to achieve a thick coulis.
Dice all remaining fruit into small dice and bind with a little of the coulis. Season with the lime juice.
To make the mascarpone fondant, combine everything except the cream. Gently fold in the cream.
To serve, pour coulis into plate and place a generous spoonful of salsa on top. Finish with a scoop of mascarpone fondant.
Notes
Look for persimmon by varietal - Fuyu is the non astringent variety.
Simple syrup is made with equal parts sugar and water e.g. 50g sugar and 50ml water.
Bring over low heat, stirring to dissolve sugar then boil for 3 minutes. Allow to cool.
Try freezing persimmons. The pulp freezes and can then be scooped out and eaten like sorbet.
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