Carpaccio Of Hiramasi King Fish With Oysters, Cucumber And Native Lime

• 2 pounds thinly sliced sashimi grade quality kingfish
• 3.5 ounces cucumber, peeled & cut into ribbons
• 3.5 ounces washed & picked watercress leaves
• 1 shallot peeled & sliced into very thin rings
• Lime dressing (see recipe)
• Oyster parfait (see recipe)
• 4 freshly shucked oysters
• Juice & zest of 4 limes
• 1/2 teaspoon sugar
• 1 glass Chablis white wine
• 1.5 fluid ounces extra-virgin olive oil
• 1 teaspoon native lime seasoning
• oyster juice from oysters opened
• 1 dozen shucked oyster meat
• 2 ounces chopped shallots
• 3 fluid ounces cabernet vinegar
• tobasco sauce to taste
• seasoning to taste
• 3 fluid ounces soft whipped cream
• 7 leaves gelatine

1. 2lbs thinly sliced sashimi grade quality kingfish
2. 3.5 oz cucumber, peeled & cut into ribbons
3. 3.5 oz washed & picked watercress leaves
4. 1 shallot peeled & sliced into very thin rings
5. Lime dressing (see recipe)
6. Oyster parfait (see recipe)
7. 4 freshly shucked oysters
8. 1. Remove all skin & pin bones from the kingfish, wrap tightly & freeze until very firm.
9. 2. Slice as thin as possible just before the fish freezes solid.
10. 3. Arrange the slices onto a plate flat to cover the circumference of the plate. Invert oyster parfait & place in the centre; arrange slices of shallot & ribbons of cucumber on the snapper with watercress leaves.
11. 4. Arrange the oyster on top of the parfait, dress the whole dish with 2 tablespoons of dressing & serve immediately.
12. Juice & zest of 4 limes
13. 1/2 teaspoon sugar
14. 1 glass Chablis white wine
15. 1.5 fluid oz extra-virgin olive oil
16. 1 teaspoon native lime seasoning
17. oyster juice from oysters opened
18. Mix all ingredients together
19. 1 dozen shucked oyster meat
20. 2 oz chopped shallots
21. 3 fluid oz cabernet vinegar
22. tobasco sauce to taste
23. seasoning to taste
24. 3 fluid oz soft whipped cream
25. 7 leaves gelatine
26. 1. Combine vinegar & shallots.
27. 2. Bring to the boil & reduce to syrup, add half of the oysters, warm slightly.
28. 3. Soak gelatine, add to warm oyster mixture to dissolve, liquidise with the remaining oysters.
29. 4. Allow to cool & then add whipped cream.
30. 5. Season with Tabasco, salt & pepper.
31. 6. Test one mould first then if set, fill the rest.

quality kingfish, cucumber, watercress leaves, shallot, dressing, oyster, freshly shucked oysters, sugar, glass chablis, fluid ounces, native lime seasoning, oyster juice from, oyster, shallots, cabernet vinegar, tobasco sauce, cream, gelatine

Taken from www.epicurious.com/recipes/food/views/carpaccio-of-hiramasi-king-fish-with-oysters-cucumber-and-native-lime-230731 (may not work)