Olive crusted kingklip with peas risotto and smoked salmon cream

Ingredients

4X180g portions kingklip
600g prepared risotto (see recipe below)
200ml salmon cream (see recipe below)
200g rocket
100g roast baby tomatoes
80g olive tapenade
20g butter

Serves 4

Method:

1. Pan fry kingklip in non-stick pan.
2. Wilt rocket in hot pan and season.
3. Place a large spoon of risotto on the plate and put the wilted rocket on top.
4. Place the kingklip on top of the rocket and a quenelle of tapenade on the fish.
5. Drizzle with salmon sauce and sprinkle with roast tomatoes.

Ingredients for Risotto

400g Arborio rice
1/2 onion finely chopped
2 cloves garlic, crushed
400ml chicken stock
200ml white wine
20g parsley
100g peas
40g grated parmesan

Makes 600g risotto

Method

1. Puree peas and parsley in a food processor and season (keep to one side)
2. Fry onion and garlic over low heat until translucent
3. Add risotto and stir for 2 minutes
4. Add white wine and reduce
5. Cover with chicken stock and simmer until al dente
6. Mix with peas puree just before serving

Ingredients for smoked salmon cream

200ml white wine
500ml cream
150g smoked salmon (shredded)
10ml tomato paste
Salt & pepper

Method

1. Reduce the wine by half
2. Add cream and smoked salmon
3. Reduce by half again
4. Whisk in tomato paste and allow to simmer for 5 minutes
5. Strain sauce through a sieve and season to taste

Olive crusted kingklip with peas risotto and smoked salmon cream is pictured alongside.

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