Serves 6
Ingredients
500g marlin
100g thyme
1 whole cabbage
Apple dressing
50g white onion
70ml rice vinegar
100ml soy sauce
5ml sesame seed oil
5ml honey
5ml whole grain mustard
5ml white sesame seeds
Horseradish emulsion
15ml minced horseradish
5ml wholegrain mustard
10ml white wine vinegar
20ml soy sauce
1 egg yolk
5ml light miso paste
200ml olive Oil
Method
Herb fired marlin
Heat the barbeque and place the grid directly onto the coals.Place thyme around the edges of the barbeque and place the marlin onto the griddle.Turn the marlin every ten seconds until every side is coloured.Once cooked, place directly into the fridge for about 30 minutes until cool.Slice into 1cm thick slices and set aside. For the sliced cabbage, trim any outside pieces of the cabbage then slice the cabbage across the root on a meat slicer, keeping it together as possible. Then, set onto cling film until needed.
Apple dressing
Blend all of the ingredients for the apple dressing, except for mustard and sesame seeds, in jug blender or thermo mix.Stir in mustard and sesame seeds.
Horseradish emulsion
Place all the ingredients for the horseradish emulsion, except for olive oil into a jug blender and blend for one minute.Slowly add the olive oil until emulsified and thick.