400g King George whiting fillets skin off, cut on an angle in wide thin slices
1 blood orange, peeled, making sure to remove all the pith
½ a Pomegranate, seeded
Juice of ½ a lemon and lime
¼ of a small red onion, finely diced
1 table spoon of finely chopped dill
1 table spoon of good quality white Wine vinegar
Salt and pepper
Cucumber Noodle Salad:
½ Telegraph cucumber
1 Roma tomato, deseeded and finely diced
2 tbs extra virgin olive oil
1 tbs chopped flat leaf parsley
1 tbs finely chopped chives
Olive oil to drizzle
Place a large cookie cutter (100mm in diameter) on a sheet of grease proof paper place one portion of fish inside, making a thin circular shape. Repeat process until you have four portions. Place in refrigerator until needed again. Cut out the orange segments from the blood orange and place aside. Then squeeze all the juice from the remaining orange into a bowl. Add the pomegranate seeds, red onion, lemon, lime juice, vinegar, dill to the juice in the bowl. Mix well and season to taste. With a julienne peeler (or knife) peel cucumber into long noodles (do not use the seeds). Place noodles into a separate bowl. Add tomato, parsley, chives and olive oil, then mix together and place in refrigerator until needed.
Flip the whiting onto the centre of a cold plate. Peel off the grease proof paper to reveal a thin circular disk of fish. Spoon over the pomegranate and fruit mix to cover all of the fish. Place the cucumber salad on top of the fish. Sprinkle with sea salt.
The Cups Estate Cuvee
ABOUT PENINSULA HOT SPRINGS
Peninsula Hot Springs is the first natural hot springs and day spa centre in Victoria.
Natural thermal mineral waters flow into the pools and private baths at this award-winning coastal oasis, providing the idyllic setting for relaxation and rejuvenation. The Bath House cafe & Spa Dreaming Centre cafe specialise in light healthy meals.
140 Springs Ln, Fingal
Tel: 03 5950 8777