Kingklip in White Wine, Cream, Basil, Mushroom & Tomato Fish 4×180 g Kingklip fillets 50 ml Sunflower Oil 50 g Butter 150 g Mozzarella (Sliced) 2 Whole Tomatoes (sliced) 60 g Seasoned flour 100 ml
Kingklip in White Wine, Cream, Basil, Mushroom & Tomato
Fish
- 4×180 g Kingklip fillets
- 50 ml Sunflower Oil
- 50 g Butter
- 150 g Mozzarella (Sliced)
- 2 Whole Tomatoes (sliced)
- 60 g Seasoned flour
- 100 ml Basil pesto
Sauce (4 portions)
- 50 g Chopped Onions
- 100 g Mushrooms (Sliced)
- Oil for frying
- 70 g Tomato (deseeded and chopped)
- 25 g Basil Leaves
- 100 ml Cream
- 50 ml White Wine
- Salt and freshly ground Pepper` (to taste)
Fish
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Dust kingklip fillets in seasoned flour
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Heat oil and butter in a frying pan and cook kingklip through until golden brown each side
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Remove from the pan and drain
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Place alternate slices of mozzarella and tomato along the kingklip
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Grill kingklip until cheese melts
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Drizzle with basil pesto and serve with the sauce
Sauce
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Fry onions in a little oil – do not brown
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Add mushrooms
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Add white wine and allow to reduce by half
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Add Cream and tomato
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Reduce a little further by half
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Season to taste with salt and pepper and throw in the basil