“We think kingfish collar is the best, juiciest and most flavoursome part of the fish but it’s often considered waste and thrown away. The upside of that? It’s cheap to buy and goes brilliantly with the zesty salmoriglio,” says Pilloni head chef Pietro Segalini.
Here, the chef shares his kingfish collar recipe served at the Sardinian restaurant in Brisbane for you to cook at home.
Ingredients
Method
Preheat oven to 100˚C. For salmoriglio sauce, place oil and lemongrass in a small ovenproof saucepan and heat to 100˚C. Place in oven and slow-cook to infuse (1 hour). Remove from oven and cool completely. Discard lemongrass. Place all ingredients in a bowl, season to taste and stir to combine. Set aside.
Increase oven to 200˚C fan-forced. Meanwhile, for tomato caramel, place tomatoes in a small, flameproof roasting pan, scatter with sugar and drizzle with a little oil. Roast until caramelised and tomatoes are sticking to base of pan (30-35 minutes). Remove from oven and place pan over medium-high heat. Add 250ml water and using a wooden spoon, stir tomatoes scraping base of pan to release the caramel. Cook, stirring frequently, until a thickened caramel sauce begins to form (6-8 minutes). Transfer to a blender, taking care of the heat, blend until smooth and combined. Set aside and keep warm until ready to serve.
Meanwhile, preheat a lightly greased barbecue or char-grill pan to high. Place collars in a large bowl, season to taste and drizzle with oil. Toss gently to combine. Cook collars, turning frequently, until charred and cooked (5-6 minutes). Rest for 5 minutes before serving.
Serve collar with salmoriglio, tomato caramel and a sprinkling of piment d’espelette.
Kingfish collar is available to order at seafood markets or substitute with a firm white-fleshed fish. Piment d’Espelette, a dried flaked chilli, is available from specialty food shops.
This recipe also calls for cooling and resting (see method).
Note
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