Name: Kingfish crudo with white beans, fennel and blood-orange dressing
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 blood oranges, peeled; 800 gm canned white beans, drained and rinsed; 200 gm sashimi-grade kingfish, thinly sliced; 2 baby fennel bulbs, shaved on a mandolin and crisped in iced water, fronds reserved; ¼ Spanish onion, thinly sliced; Juice of ½ lemon, or to taste; 1 garlic clove, finely grated; 70 ml extra-virgin olive oil; 2 beetroot, trimmed, peeled and cut into julienne, small leaves reserved

Kingfish crudo with white beans, fennel and blood-orange dressing

Fresh fish, earthy beans and winter produce make this simple, light salad.

Using canned white beans makes this dish super-quick to whip up, but if you have the time to soak dried white beans a day ahead by all means do so. If the beetroot have any small, tender leaves, toss them in the salad, too, and give the fish a quick toss in the pan or sear it on the grill if you’d prefer to eat it cooked.

Ingredients

2 blood oranges, peeled

800 gm canned white beans, drained and rinsed

200 gm sashimi-grade kingfish, thinly sliced

2 baby fennel bulbs, shaved on a mandolin and crisped in iced water, fronds reserved

¼ Spanish onion, thinly sliced

Juice of ½ lemon, or to taste

1 garlic clove, finely grated

70 ml extra-virgin olive oil

2 beetroot, trimmed, peeled and cut into julienne, small leaves reserved

Method

Main

1.Segment the blood oranges over a bowl to catch the juices. Remove the segments from the membrane and transfer them to a separate bowl. Add beans, kingfish, drained fennel and onion, season to taste, toss to combine and transfer to a serving platter.

2.Add lemon juice and garlic to the orange juice and stand to soften (4-5 minutes), then whisk in the oil and season to taste. Drizzle dressing over salad, toss to combine and serve scattered with beetroot, beetroot leaves and fennel fronds.

Styling by Emma Knowles

Ingredients

Method

Main

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