Kingfish, Shrimp and Goat Cheese Stuffed Roll

Kingfish, Shrimp and Goat Cheese Stuffed Roll

Kingfish              7 oz

Ginger                0.2 oz

Red curry paste 1  tsp.

Salt                        taste

Pepper                 pinch

Lemon                  1 tbsp.

Eggs                     1 large

Parsley                 20 grams

Goat cheese         1 oz

Shrimp                    2.5 oz

Paprika                    1  tsp.

Polenta                    2 oz

Carrot                       3 oz

Shallot                      1  each

Vegetable stock     1 oz

Thyme                      0.2oz

Red onion                0.2oz

Lemon juice            500g

Agar-agar                26g

Orange juice            500g

Vegetable oil           1 cup

Beetroot                  10 oz


  • Place into food processor kingfish, eggs, lemon juice, ginger, salt and pepper.
  • x3 pulse the processor (4 seconds each time).
  • Spread on film wrap.
  • Tenderize shrimp and place on to mixture.
  • Place goat cheese log and parsley on to shrimp.
  • Using the film wrap tightly and roll the mixture into a log form, sealing the inside using the processed fish.
  • Tie the ends of the film wrap and poach for 13 minutes.
  • Sautee carrots with shallots and thyme, add vegetable stock and allow to reduce. (cool)
  • Shape into cake form and coat with polenta. (Sear for colour).
  • In separate pans pour orange juice and lemon juice, add 13 grams agar agar to each and bring to a boil.
  • Simmer for 2 minutes and cool.
  • Pour into a squeeze bottle and drip into chilled oil.
  • Blend boiled beets and sift, pour the juice extract into a pan, add sugar and cinnamon stick and reduce until syrup forms.

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