The Kid Riesling paired with Kingfish, blood orange and fennel Ceviche

Our 2021 new release, The Kid Riesling, might be sporting a new bottle this year, but you will find the same delightfully drinkable wine inside.

 

With a lovely citrus taste, this 2021 Riesling pairs perfectly with a gorgeous Kingfish Ceviche.

 

To be served with the best of friends and laughter.

 

What you’ll need:

 

600g sashimi-grade kingfish

3 blood oranges

2 baby fennel or 1 large fennel, fibrous outer layer removed and washed

100g black olives, pitted

40ml verjus

160ml olive oil

1 teaspoon lemon juice

Sea salt

Cracked black pepper

 

Method:

 

Segment the blood oranges and set them aside, then with your hand, squeeze the juice from the segmented core and reserve.

 

In a small saucepan, reduce 80ml of the blood orange by half, transfer it into a bowl with 1 small pinch of sea salt, lemon juice, verjus and olive oil. Emulsify together using a whisk, set aside.

 

Remove the skin from the Kingfish, cut out the bloodline lengthways, releasing both the loin and belly fillets. Slice each fillet thinly and spread over the surface of a flat plate.

 

Shave the fennel thinly using a mandolin and leave it in iced water (to stop oxidization).

 

Cut the pitted olives into rounds.

 

Strain off the water from the fennel, and pat dry using an absorbent towel.

 

Season the Kingfish with salt & pepper, arrange both the shaved fennel, blood orange segments and black olives over the kingfish slices.

 

Just before serving, dress the Kingfish generously with the dressing. Best served 5 minutes after dressing.