Ingredients for the kingklip and pepper salsa:
4 X 180g kingklip fillets (skinned and pinned)
3 x red pepper (roasted)
3 x green pepper (roasted)
500g red spinach
Method:
1) On a hot pan, cook the kingklip for about 5 minutes each side
2) Remove from the heat and cover with a thick layer of herb and bread crumb mixture
3) Grill the fish in the oven until golden brown
4) Roughly chop the roasted peppers
5) Blanch spinach
Ingredients for the herb crust:
½ cup coriander
½ cup parsley
½ cup basil
2 cups bread crumbs
Method:
1) Finely chop the coriander, parsley and basil and combine with the bread crumbs
Ingredients for the risotto
800g arborio rice
1 ½ onions (chopped)
3 cloves garlic (chopped)
1.2 litres chicken or fish stock
150g peas
150g parmesan
400 ml white wine
Salt & pepper to taste
Method:
1. Saute the onions and garlic until soft
2.
Add the arborio rice and white wine and cook until all the liquid has been absorbed
3.
Add the stock to the rice and cook until it is soft
4.
Add the peas and parmesan and cook for a further 2 minutes
5.
Season to taste
Plating
1. Put the rice into 4 round moulds and turn out onto plates
2. Place the red spinach on top of the rice
3. Place fish on top of the spinach
4. Pour the pepper salsa around the rice
Serves 4 |
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