Poached kingklip with orange vinaigrette

Recipe from: 17 January 2013
kingklip and leeks

Ingredients 11
Servings 1
Minutes 00:10


Serving Change
  • 2
    ripe, juicy oranges
  • 125
    fresh orange juice
  • 600
    Sea Harvest Kingklip Fillet Cuts, sliced in batons
  • 4
    large, firm leeks - cleaned
  • 125
    reduced salt chicken stock
  • 15
    dried tarragon
  • 100
    low-oil Greek vinaigrette
  • 10
    yellow sugar
  • 5
    finely grated fresh garlic (optional)
  • 45
    chopped flat-leaf parsley
  • 1
    packet of rocket


Grate the rind of one orange and set aside. Peel both oranges and cut out all the segments, free from pith or membranes. Set everything aside.

Bring the orange juice to a boil in a small saucepan. Add the Sea Harvest Kingklip Fillet Cuts and cover. Poach for 6 minutes or until just cooked, remove from the heat and set aside, still in the poaching liquid.

Slice the leeks diagonally into 2 cm pieces and place in a small saucepan together with the stock and tarragon and bring to the boil. Cover and poach for 6 minutes or until just tender but not mushy, remove from the heat.  

With a slotted spoon, remove the fish and leeks from their stocks and place in a glass bowl. In a separate bowl, combine the two poaching liquids. Whisk the dressing, sugar, garlic, flat-leaf parsley and reserved grated rind into the stocks. 

Pour the mixture over the fish and leeks, and marinate in the refrigerator for at least 2 hours. 

With a slotted spoon, lift the fish portions out of the marinade and arrange on a bed of peppery rocket leaves and drizzle some of the marinade over the fish pieces. Serve as a divinely delicious starter or light meal with a freshly-baked bran-and-oats loaf.

Reprinted with permission of I Love Cooking. To see more recipes, click here.


Read more on: poach  |  recipe  |  fish and seafood  |  healthy


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