Kingfish crudo with oyster emulsion, baby vegetable salad and caviar
Rafael Tonon, head chef at Mr Busby’s, Dalwood Estate
This dish is a reflection of my passion for seafood. I love fresh kingfish and with the richness of the oyster emulsion and crisp vegetables it really makes the flavours sing.
This dish is a reflection of my passion for seafood and it’s so easy to prepare.- Rafael Tonon
Always look for the best available fresh seafood, especially when you are using it raw. A mandolin and/or a vegetable peeler will help you to get the baby vegetables shaved nicely. Serves 4.
360g sashimi kingfish
½ dozen pacific oysters
½ teaspoon chopped parsley
2 tablespoons grapeseed oil
1 tablespoons lemon juice
2 tablespoon finely chopped chives
4 tablespoon lemon infused olive oil
2 baby carrots
2 purple baby carrots
2 yellow baby carrots
2 baby target beetroot
2 tablespoon Avruga caviar (optional)
For emulsion: Place oyster meat and parsley in blender and pulse. Slowly add grapeseed oil and lemon juice. Season to taste.
For baby vegetable salad: Using a mandolin and/or vegetable peeler, peel carrots then finely shave all vegetables into a bowl. Add 1 tablespoon chives, 2 tablespoons lemon oil and season to taste. Mix well. Set aside.
For kingfish: Using a sharp knife, finely slice kingfish. In a bowl, season fish to taste and add remaining lemon oil and chives.
To serve: Divide oyster emulsion on the bottom of 4 plates. Scatter dressed kingfish on top of emulsion, top it with some of the baby vegetable salad and garnish with caviar if using.
Born in Brazil with Italian lineage, Tonon grew up in a family of restaurateurs and chefs. His culinary career began early on, working alongside his Nonna in the kitchen as a boy making traditional pasta from scratch. He loves to join family and friends to prepare large feasts and share meals.
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