Our favourite cafe Circa Espresso is full of interesting books.
On one visit we picked up the Bentley recipe book and were immediately taken by the recipe for Kingfish.
It actually seemed possible to create, with chef Brent Savage giving great tips on how to adapt home cooking to cheffy techniques.
I scribbled the recipe out on a serviette, as all food obsessed souls do?
The fruit is 'perfumed' with bergamot essence a couple of hours in advance.
The kingfish is cut into portions, coated in a mix of squid ink, oil and salt then popped in a ziplock bag.
The fruit and coconut (prepared with coconut cream and agar agar) are plated up.
The fish is cooked souv vide style by lowering the bag slowly in 67 degree water which pushes the air out.
The whole dish came together perfectly, the delicious fish, scented fruit, coconut puree with the soft scallop and the edible flowers.
It was a floral light refreshing dish and felt like I was eating in a fine dining restaurant.
Still amazed it was created in our home.
Very special thanks to Restaurant Atelier for giving me the Bergamot essence.