Ora King Salmon and Spencer Gulf Kingfish sashimi with a citrus vinaigrette, topped with Yarra Valley Caviar and Lee Fish Blue Scampi Caviar.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Lee Fish.
Citrus Vinaigrette
INGREDIENTS
- 1 ea. Orange
- 1 ea. Lemon
- 1 ea. Grapefruit
- 4 tbsp. Neutral oil (approx)
- 1 tsp. Togarashi
METHOD
- Supreme (segment) citrus and squeeze any remaining juice into a bowl.
- Place in segments, togarashi, and whisk in oil. You can macerate or keep citrus in tact.
Serve over sashimi and top with Blue Scampi Caviar from Lee Fish.
