This recipe from Dennis Leslie is super fresh and super easy – perfect for lunch or an elegant evening meal under the stars.
There’s lots of scope here for anyone who has raised a beautiful tomato or three this season but if that’s not you, then why not make your shopping trip a treat and head out to explore the Adelaide Farmers’ Markets at Wayville, Gawler and the Adelaide Hills, or Mount Pleasant?
- 750g fresh Kingfish (we’re thinking Hiramasa from Clean Seas)
- 1 cucumber, quartered lengthways, deseeded and thinly sliced
- 1 punnet cherry tomatoes
- ½ red onion, sliced paper thin
- 200g baby rocket
- 2 bunches watercress
- 1 bunch basil
- 6 fresh limes
For the garlic bread
- 2 freshly baked baguettes (try Skala, Dulwich Bakery or check out the bakeries on the Eat Local SA website for inspiration)
- 100g Brie (think Barossa Valley Cheese Co., Udder Delights, Woodside Cheese Wrights or search cheese on our website!)
- 100g butter (try Hindmarsh Valley Dairy or B.-d Farm Paris Creek)
- 5 cloves garlic, finely pureed
- 1 bunch parsley
- Extra virgin olive oil (try Coriole or Talinga Grove)
- Sea salt
If it hasn’t been done already by your fishmonger, cut out the blood line that runs along the length of the fish, where the spine usually is. (If you do not remove this, the dish will become bitter.)
Take the fish and place it flat on a board. Using a sharp knife, run the knife along the length of skin until you totally remove the skin. Make sure the knife is ‘tight’ or flush on the board so as not to take off too much flesh with the skin.
Finely slice the fish into thin slices across the fillet, no more than 1mm thick, and place the pieces in a bowl.
Squeeze the juice of the limes all over the fish, season with sea salt and pepper and mix through with extra virgin olive oil. Allow the fish to sit for about 8-10 minutes in the fridge or until the surface of the fish starts to turn slightly white.
Place the cherry tomatoes, red onion, baby rocket, watercress and basil in the bowl and mix through evenly.
For the Garlic Bread
Place the brie in a mixer bowl and mix with a paddle until it becomes a smooth paste. Add the butter with the mixer speed on low and mix through well.
Using a rubber spatula, add the garlic and parsley and mix thoroughly.
Cut the baguettes in half lengthways, spread the butter generously on both sides, then toast under the griller.
Place the salad on the serving plates, top with the fish and serve the garlic bread alongside.