Lightly spiced with pepper, herb and salt Kingklip grilled with melted Mozzarella topped with onion, tomato and parsley puree & prepared cucumber on soft butter mash. Finished with rolled spice egg filled with rich bacon and beans.
1 side of white fish, cleaned and scaled (approximately 2.5kg)
4tbsn softened butter
2tbsn fish spice of your choice
2 lemons, halved
1 onion, finely chopped
3 garlic cloves, crushed
50 ml tomato puree
1 1/2 tablespoons italian mixed herbs
1 tablespoon parsley
60 ml tomato sauce
3 small eggs
1 packet of back bacon
1 can of beans
For the lemon-garlic butter:
1.5 cups butter
4 garlic cloves, crushed
juice of 2 lemons
freshly ground black pepper
3tbsn freshly chopped parsley
Pre-heat the oven to 200°c.
Place the fish on an oiled roasting tray and rub/brush the softened butter all over it. Sprinkle with the fish spice and cover with foil.
Place in the oven and allow to bake/roast for 12-15 minutes and then remove the foil. Allow to bake/roast for another 5 minutes or until cooked throughout.
Meanwhile, melt the butter, garlic and lemon juice together in a small saucepan.
Add the cream and mix well (I use my handheld blender at this point but it’s not essential).
Add parsley and pepper to taste.
Mix onions, tomato, parsley, tomato sauce, tomato puree, Italian herbs, and garlic cloves on the frying pan and serve with kingklip when ready.
Serve the fish with a generous spoonful of the lemon-garlic butter and a good sprinkling of capers.
Fry an egg omelette with the 3 small eggs, then place it aside. Fry as many rashers of bacon as you’d like, and cook the canned beans. Serve together with kingklip.
680 grams gold potatoes, peeled and quartered length-wise
1/2 teaspoon salt
4 tablespoon heavy cream
2 tablespoon butter
1 tablespoon milk
Salt and Pepper
Prepare your salad. You can make it according to your taste (ie. Greek salad or your personal combination of fresh vegetables and fruits). Leave the salad on the side, ready to place on plates for supper.
Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done – a fork can easily be poked through them.
Meanwhile, you can grill the lamb chops. Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet, heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes.
Add the garlic to the skillet, stir and cook for 2 minutes. Then add the mushrooms, salt and pepper, and keep stirring frequently and cook for 3 minutes longer, or until the mushrooms begin to cook down slightly.
Turn lamb over and sear 2 minutes more for medium-rare. Remove the lamb chops and mushrooms from the skillet to a warm plate and keep warm.
Add the white wine to the skillet, keeping heat at medium-high, and stirring to combine any browned bits from the bottom of the pan. Reduce the wine by half, then add the chicken stock to the pan, and again reduce the mixture by half.
Add 30 millilitre of dijon mustard and the cream to the skillet, stir to combine and return the lamb chops and mushrooms to the pan. Cook for 3 – 4 minutes or until slightly thickened, then add the Parmesan cheese to the skillet and stir to blend.
Taste and test the sauce and add the additional 14 millilitre of dijon mustard, if desired. (Note: If the sauce is a little too thin for your preference, mix 2 teaspoons of cornstarch in a small bowl with a little cold water and blend into the sauce. Stir constantly until the sauce thickens to your liking.)
Add garlic, rosemary, lemon juice, and stock to a skillet and deglaze these contents over high heat, stirring and scraping up brown bits for 1 minute. Thereafter, whisk in butter.
10.Pour sauce over lamb.
11.By now, the potatoes should be done. Warm the cream and melt the butter, together. This can either be done in the microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.