Confit of Hiramasa Kingfish, Brussel Sprout Leaves, Foie Gras and Rhubarb, Smokey Red Wine Sauce

With the arrival of the colder weather comes the humble brussel sprout. For me brussle sprouts meant one thing only, Christmas dinner. When I was young this was the only time I would eat them because I really didn't like them. However as I grew up I began to eat them more often until eventually I would look forward to there arrival. Here they are the garnish for one of the great fish of Australia, Hiramasa kingfish. I really like kingfish, its fantastic raw and can take meaty garnishes when cooked. Here I've confit the fish. I find sometimes that if you cook kingfish to aggressively the fish flavour becomes to strong, however with the confit the gentle cooking lets the fish retain its clean flavour. We saute the sprout leaves in a little butter and finish them with some ginger and lemon zest. The rhubarb is sugar/salt cured and the sharp flavour livens up the whole garnish. I wanted to add some crunch to the whole dish so we rolled the Foie gras in crushed macadamia nuts before the beignet batter. They are very easy to eat and very moreish with ther warm liquid centres, a bit like a ferrero rocher. The other good thing about the kingfish is that the bones make the most fantastic sauce. We added a little speck trimming to the reduction and a few drops of super smooth macadamia nut pure on the plate. The dish eats really well together with the rhubarb cutting nicely through all the rich fatty components. From turkey to kingfish, its funny how things change.