Trattoria Emilia Marinated Kingfish with Orange, Celery, Pink Peppercorn and Fennel Pollen

Serves 6
Preparation Time 2 hours
Cooking Time 10 minutes


Tick off the ingredients as you buy them

  • 1L Water
  • Zest & Juice of 3 lemons
  • Zest & Juice of 3 limes
  • 3 Cardamon pods
  • 1 pinch Fennel seeds
  • 1 pinch Fennal pollen
  • 3 sticks of Lemongrass
  • 50g Ginger, grated
  • 75g Salt
  • 75g Sugar
  • 1 Garlic clove, crushed
  • 2 tbsp Moro Frutal Extra Virgin Olive Oil
  • 1kg Ice (to cool)
  • 700g Kingfish fillet
  • Blood orange segments, peel removed
  • 1/2bunch Watercress
  • 1bunch Asparagun, sliced thinly
  • 1stick Celery, finely diced
  • 25g Pink peppercorns

Brine: Bring the water to boil, add all the ingredients and simmer for 10 minutes. Add ice and cool. To prepare: Place the fillet in the brine and marinate for 2 hours. Thinly slice the fillet and place on a plate, season and drizzle with olive oil. Top with blood orange segments, watercress and thin slices of asparagus.