Relish this kingfish dish

TEST your culinary skills with this special recipe from Locale’s chef Andy.
This dish has a few steps, but is well worth the effort and would be perfect as the centerpiece dish to a long Sunday lunch with friends.
The recipe serves six people and should be complemented with a crisp white wine or sparkling lemon water.
Hiramasa Kingfish Carpaccio, Aperol and Blood Orange Gel, Horseradish Mascarpone, Fennel and Sorrel.
Kingfish
600g kingfish fillet, sashimi grade with no skin or bone.
Thinly slice with a sharp knife, then place in the fridge until ready to serve.
Horseradish Mascarpone
75g mascarpone
75gm buffalo milk ricotta
Juice of 1/2 lemon
50ml extra virgin olive oil
1tbls freshly grated horseradish
Sea salt and pepper
Mix together in a bowl, then place in a piping bag and set aside in the fridge.
Aperol and Blood Orange Gel
80ml Aperol
80ml blood orange juice freshly squeezed
1tsp sugar
1/3 tsp agar
Mix together in a small saucepan, bring to the boil and strain.
Place in a small squeezy bottle and put aside in the fridge.
White Wine Vinaigrette
25ml white wine vinegar
75ml extra virgin olive oil
Sides
1 large head of fennel, trimmed and shaved on a mandolin
1 small bunch of red vein sorrel picked
1 punnet of micro celery snipped
25 gm black salt crystals
1 small knob of fresh horseradish peeled
To serve:
Use six white plates or bowls, place shaved fennel down evenly on each plate, then gently arrange 100gm of sliced kingfish on each plate.
Pipe on horseradish mascarpone mix about six small dots on each plate and do the same with the blood orange gel.
Garnish with sorrel and celery cress, grate some more fresh horseradish, dress with a little vinaigrette and sprinkle a little black salt to finish. Serves 6.
Buon Appetito!
Andy.