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Roosje kingfish black radish

This rosette of kingfish and black radish is served with a gel of four types of citrus, sesame cream, and a bergamot vinaigrette.

The pure flavor of kingfish comes together beautifully with the mildly spicy black radish, the sesame cream, and the freshness of citrus. This recipe is by chef Laurent Smallegange of restaurant Spetters.

Ingredients

45gWater
65gSushi vinegar
65gsansa olive oil
65gsalad oil
50gbergamot juice
50gbrunoise candied lemon peel

150gLemon juice
100gkalamansi
100gYuzu
100gLime juice
250gWater
50gGinger syrup
2.5gCitras
10gAgar
11gGellan
250gSugar

120gSushi vinegar
25gSesame oil
150gEgg white
500gsalad oil
45gSoy sauce

black radish
Togarashi
Kingfish
chilli cress
Red Meat radish

Preparation

  1. Mix all the ingredients to create a nice vinaigrette.

  1. Bring all the ingredients to a boil.
  2. Let cool.
  3. Blend with an immersion blender until you have a smooth emulsion.

  1. Make the sesame cream by combining all the ingredients as you would for a mayonnaise.

  1. Cut thin slices (about 5 mm) of the kingfish.
  2. Cut thin slices (about 1 mm) of the black radish.
  3. Cut thin slices (about 1 mm) of the red meat radish and cut out small rounds.
  4. Roll the kingfish together with the black radish into a rosette and season with some togarashi.
  5. Pipe a circle of sesame cream on the plate and place the kingfish and black radish rosette in the center.
  6. Finish with some chili cress, the bergamot vinaigrette, and pipe some dots of citrus gel on the dish.