Ikejime Kingfish Sashimi

M is notorious for our world famous beef offering but we are also champion of some of the world’s most ethically sourced and sustainable fish. I worked tirelessly with Australian visionary fisherman Mark W Eather to bring his stunning Ikejime fish to the U.K for the first time, unparalleled in taste, flavour, texture and aroma too. Our sashimi is the perfect way to let this fish be the hero of the dish.

Ingredients

200g Ikejime Kingfish (Another meaty white fish)
20g Pickled Fennel
100ml Tangerine Sauce
Tarragon
Fennel Pollen, optional

For Tangerine Sauce

4 Tangerine

For Pickled Fennel

2 Tbsp Caster Sugar
2 Tbsp Rice Vinegar
4 Tbsp Water

METHOD

1. Slice your fish into 4 pieces per portion and arrange neatly on a plate

2. Add a piece of pickled fennel on top of each fish

3. Then add a tangerine segment on each fish

4. Finish with a piece of tarragon on top each segment

5. Add your tangerine sauce outside the fish

6. Garnish with Fennel pollen for that added punch of flavour

7. Segment the tangerines until you have 16 pieces, place to one side for later. The rest juice

8. Reduce down your juice on a medium heat until you almost syrup consistency

9. Take off heat and chill

10. Bring all sugar, vinegar and water to the boil

11. Shave your fennel on a mandolin or as thin as you can get it

12. Add to hot liquor and remove from heat. Leave to infuse for as long as possible ideally overnight. The pickles will better with age and time