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.
Oven baked bread crumb kingklip fillet with melted mozzarella, laid on ciabatta bread along with freshly prepared celery root remoulade coleslaw. Finished with battered onion rings on the side. Battered onion rings are always best complemented with root remoulade coleslaw and fish, which is what inspired me to create this heavenly combination!
Make ahead: Cornflake crumbs are found in the spice section. Crumb chicken in advance. Store in an airtight container in the fridge for up to 2 days.
Preparation time excludes 6 hours marinating time.
4 crumbed fish fillet sandwiches are made from this recipe. Adjust proportions to the amount of sandwiches you wish to make.
Ingredients – General:
4 ciabatta breads
1/2 green cabbage, white core removed, finely chopped
Ingredients – Crumbed kingklip fillet:
1 1/2 cups buttermilk
1 tablespoon cajun seasoning
4 kingklip fillets
3/4 cup cornflake crumbs
Olive oil cooking spray
1/4 cup fat-free plain yoghurt
2 teaspoons brown sugar
1 teaspoon dijon mustard
3/4 cup boiling water
Ingredients – Celery root remoulade coleslaw:
2 pounds celery root
1 3/4 teaspoons kosher salt
3 tablespoons freshly squeezed lemon juice
1 cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 teaspoons Champagne vinegar or white wine vinegar
Pinch freshly ground black pepper
Ingredients – Battered onion rings:
1 1/2 cups sour cream
1 1/2 cups milk
2 tablespoons hot pepper sauce (recommended: Crystal)
2 large red onions, sliced into rings
1 teaspoon celery salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon mustard powder
1 teaspoon paprika
1 tablespoon chili powder
1 teaspoon white pepper
2 cups self-rising flour
Vegetables oil, for frying
Store cornflake crumbs (found in spice section of stores) in the fridge for up to 2 days.
Combine 1 cup buttermilk and cajun seasoning in a medium bowl. Add kingklip fillets and ensure that they are completely immersed in buttermilk. Cover with plastic wrap, and refrigerate for 6 hours to marinate.
Preheat oven to 220C/200C. Line a baking tray with baking paper. Take cornflake crumbs out of fridge and place in a shallow dish. Remove 1 kingklip fillet from marinade. Add to cornflake crumbs and press to coat. Place on prepared tray. Repeat with remaining kingklip fillets and cornflake crumbs. Spray with oil. Bake for 45 to 50 minutes or until fish is cooked through.
Meanwhile, prepare and make celery root remoulade coleslaw: use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds.
Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.
In a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over). Once the large bowl prepared in Step 5 was allowed to stand for 30 min, mix the sauce made in this step into the large bowl.
While waiting for the kingklip fillets within the oven and the celery root coleslaw, the battered onioned rings can be prepared and fried. In a large bowl, whisk together the sour cream, the milk and the hot pepper sauce.
Add the onion rings, and set aside while you season the flour. In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour.
Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.
Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings.
Place the onion rings into the oil in batches and fry until golden brown and crispy (about 5 minutes). Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter.
50 minutes should have passed by now, so the kingklip fillets should be well ready. Toast the ciabatta bread, then lay green cabbage on the bread. Thereafter, place sliced tomatoes on top of the cabbage, and then the celery root remoulade coleslaw with a few sliced gherkins. The kingklip fillets are then placed on top of the coleslaw, along with melted mozzarella cheese and a few sliced gherkins. The battered onion rings are served at the side.