Method
1
In a bowl, add lime juice and zest, sugar, salt and pepper and whisk adding the olive oil a little at a time until emulsified. Check seasoning. It should taste a little sharp and sweet but not too oily.
2
Cut kingfish into thin slices of 2-3 mm, and place in the oil and lime mixture. Allow to sit for a few minutes until the fish starts to change colour.
3
For chilli oil, mix all ingredients together and set aside.
4
To plate, put a few mounds of stracciatella on a serving plate. Top the cheese with the fish followed by the olives. Garnish with crispy capers, chilli oil and last grated bottarga.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
250 g fresh kingfish
100 g stracciatella cheese
1 lime, juice & zest
1 tsp brown sugar
100 ml Monini Delicato Extra Virgin Olive Oil
2 tbsp baby capers, dried well and fried till crispy with Monini Extra Virgin Olive Oil
30 g grated bottarga
15 Monini Cerignola Olives, sliced
salt and peppr
Chilli Oil
Monini Organic Extra Virgin Olive Oil
½ fresh chilli
5 g Pinch of salt
Battter
Ingredients
250 g fresh kingfish
100 g stracciatella cheese
1 lime, juice & zest
1 tsp brown sugar
100 ml Monini Delicato Extra Virgin Olive Oil
2 tbsp baby capers, dried well and fried till crispy with Monini Extra Virgin Olive Oil
30 g grated bottarga
15 Monini Cerignola Olives, sliced
salt and peppr
Chilli Oil
Monini Organic Extra Virgin Olive Oil
½ fresh chilli
5 g Pinch of salt
Battter
