Fillet of kingklip on spring vegetables and mushrooms

Recipe from: 11/1/2005 12:00:00 AM

Ingredients 16
Servings 4
Time 30

Ingredients

  • 720
    g
    kingklip fillets
  • 10
    ml
    Salt and freshly ground black pepper
  • 100
    g
    ready-made puff pastry
  • 8
    portabellini mushrooms
  • 1
    red pepper
  • 4
    large brown mushrooms, thinly sliced
  • 2
    potatoes, peeled and diced
  • 125
    ml
    cream
  • 120
    g
    oyster mushrooms, chopped
  • 100
    g
    baby mushrooms, chopped
  • 4
    eggs
    Whites of 4 eggs
  • 1
    bunch
    fennel
  • 1
    bunch
    bok choi
  • 4
    beetroots
  • 45
    ml
    basil oil
  • 45
    ml
    sun-dried tomatoes
 

Method

30
 
1. Season kingklip with salt and pepper and grill on both sides. Set aside and keep warm.

2. Roll out puff pastry, cut into rounds and use to cover individual portabellini mushrooms. Bake in oven at 180°C until lightly browned.

3. Roast peppers, peel off skin and slice into strips. Keep warm.

4. Pan-fry sliced brown mushrooms in a little olive oil. Set aside and keep warm.

5. Boil potato cubes in cream until soft, adding a little water if too dry. Add oyster and baby button mushrooms. Crush everything using a whisk, then add egg whites and season.

6. Spray four moulds and cover the bottoms with sliced brown mushrooms. Half-fill moulds with potato mixture, followed by a layer of roast pepper and then the rest of the potato mixture. Cook in oven for about 10 minutes.

7. Blanch bok choi and fennel in boiling water.

8. To assemble: On individual serving plates, place fennel and bok choi. Top with grilled kingklip, unmoulded mushroom layers and portabellini mushrooms in pastry. Decorate with deep-fried beetroot slices and fennel. Serve with basil salsa and sun-dried tomato salsa.

 

Read more on: fish/seafood  |  grill
 

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