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Juniper Marinated Kingfish with Avocado, Mullet Roe Puree and Roast Potato Broth

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Recipe by Brent Savage - Bently Restaurant and Bar, Sydney


Juniper Spice Mix

  • 20g Grains of Paradise
  • 5g Szechuan pepper
  • 85g juniper berry
  • Squid ink
  • 7g citric powder
  • 5g salt
  • 10g sugar
  • 55g maltodextrin


  • 500g kingfish
  • 20ml olive oil
  • Pinch of salt

Avocado, Mullet Roe Puree

  • 100g bread crust off
  • 50g cured mullet roe
  • 1 clove garlic
  • 20ml white wine vinegar
  • 10ml lemon juice
  • 50ml water
  • 2g salt
  • 20ml olive oi l
  • 1 ½ Hass avocado

Potato Broth

  • 1.5kg potatoes
  • 2ltr water
  • Salt to taste

To serve:

  • 6 radishes (1 per plate)
  • 3 stems pf purple kale


Juniper Spice Mix and Kingfish

  1. In a bowl, whisk together the squid ink, olive oil and salt.
  2. Cut the kingfish into 6 equal portions, and place into the bowl with the juniper spice mix. Rub the fish pieces in the mix together. Place the portions into individual vacbags.
  3. Poach the fish at 67C for 3 minutes. Carve the ends off the kingfish, then slice the portion in half lengthways.

Avocado, Mullet Toe Puree

  1. Remove crust from bread and soak in water. Once soaked strain and keep 20ml of the water.
  2. Place the bread into water and blend with roe, vinegar and garlic until smooth.
  3. Continue to blend while adding salt, lemon juice, olive oil and water to adjust the consistency.
  4. Check seasoning and pass through fine sieve.
  5. Return the mix to the blender and blend with the avocado until smooth. Set aside in piping bag.

Potato Broth

  1. Peel and slice the potatoes thinly.
  2. Fry potato until golden and crisp.
  3. Remove and drain onto paper towel to absorb excess oil.
  4. Place potato in a pot and cover with water and slowly bring to the boil. Once boiled allow to steep until cool.
  5. Strain the liquid through a fine sieve and discard the potato. Slowly reduce the liquid by half and season to taste.

To Serve:

  1. Place the kingfish in the centre of the plate.
  2. Place one piece of kale and radish next to the kingfish, and the second piece on the other side of the plate.
  3. Pipe the avocado puree next to the kingfish and garnish with cured mullet roe.
  4. Pour the potato broth to the side of the dish just prior to serving.
  5. Garnish with kale, radish, mullet roe. 

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