Kingfish Bruschetta, Fermented Chilli & Tomato

Recipe courtesy of Richie Dolan

INGREDIENTS

1 Wild Kingfish Belly

150g Cherry Tomatoes

1 Pickling Onion (finely sliced)

2 tbsp Fermented Chilli

Mixed Salad Herbs (Watercress, Dill, Parsley, Coriander, Mint)

Pinch Sumac

1 Lemon

Olive Oil

Sea Salt

4 Pieces thick cut sourdough bread

Fermented Chilli

300g Long Red Chillies (Or any chillies you choose, depending on how game you are!)

100g Peeled Garlic

5g Salt

METHOD

Blend Chillies, garlic and salt together in a blender and then leave to sit in a vacuum sealed bag (or sterilised jar) for a week at room temperature out of direct sunlight. The mixture will bubble and ‘ferment. Don’t panic, this is supposed to happen. If using a jar just unseal the lid every couple of days and let the gases out. Then after the mix has stopped bubbling, it will be ready to be blended again and refrigerated.

Oven Roasted Cherry Tomatoes

Cut the tomatoes in half and lay onto a baking tray lined with baking paper. Have the tomatoes facing flesh side up, season with salt, pepper, sumac and a drizzle of olive oil. Bake in a pre-heated oven 150 degrees for about 1 hour, until the tomatoes start to wrinkle on the sides and the flesh begins to dry out. Take out and leave at room temperature until required.

Pre Heat a Barbecue on high heat.

Oil the Sourdough bread and place onto the grill to get the charred effect. Remove ad set aside once done.

Season the skin of the fish and leave for a few minutes to help dry out the skin. Rub a little olive oil onto the skin and then place onto the BBQ skin side down. Leave the fish to colour up and do not shake or move for at least one minute. As the Flesh starts to change colour (around the two-minute mark) moving up the belly, slide a fish slice underneath the skin side of the fish and gently turn the fish over, cook for a further 20 seconds on this side.

Remove the belly from the BBQ and place onto a rack to rest.

Meanwhile toss all of the salad ingredients into a small bowl and dress with a little of the olive oil. Add the finely sliced onion and oven dried tomatoes.

Spread the fermented chilli all over one side of the sourdough, Once the fish has rested, start to carve with a sharp knife and arrange the slices on top of the bread.

Place the salad on top of the fish, finish with sumac, some micro planed lemon zest and a touch of olive oil.