Wasabi cured kingfish, milfoillet, nduja emulsion & wasabi stalk oil
Marco Valcarcel Alonso is Sous Chef at Pontoon St Kilda Beach
Rating
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Time
4 Hour(s)
Difficulty
Ingredients
For 1 people 
- 100 grams Sugar
- 100 grams Salt
- 25 grams Grated Wasabi Stem (for the king fish)
- 125 grams King Fish
- 10 Sheets of bric pastry
- 150 grams Butter
- 5 Wasabi Stalks (for the mille feuille)
- 80 grams Nduja
- 15 grams Grated Wasabi Stem (for the emulsion)
- 50 grams Creme fraiche
- 120 mL Blended oil
- 8 Wasabi Stalks (for the oil)
- 1 handful(s) Chives
Method
- For the King Fish: Mix the sugar with salt and 25g grated wasabi stem. Marinate the king fish in this mixture for 4 hours.
- For the Mille Feuille: Melt the butter with the Wasabi Stalks (5 per serve) to imbue flavour and paint each sheet of bric pastry with the infused butter. Bake for 10 minutes.
- For the Emulsion: Combine nduja, 15g grated Wasabi Stem and creme fraiche in the blender and blitz.
- For the Oil: Add blended oil, 8 Wasabi Stalks and 1/2 bunch of chives to the thermomix and blend speed 8 on 80 degrees for 8 mins.
- To Serve: Thinly slice marinated king fish and plate with pieces of mille feuille. Spoon on the emulsion and drizzle with the wasabi oil. Garnish with additional finely shaved wasabi stems.
