Name: Poached kingklip with orange vinaigrette
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 2 oranges ripe; 125 ml orange juice fresh; 600 g fish kingklip, sliced in battons; 4 leeks; 125 ml stock chicken, low sodium; 15 ml dried tarragon; 100 ml vinaigrette dressing Greek, low oil; 10 ml yellow sugar; 5 ml garlic cloves, grated; 45 ml fresh Italian parsley chopped; 1 rocket

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Ingredients (11)

2	oranges — ripe
125 ml	orange juice — fresh
600 g	fish — kingklip, sliced in battons
4	leeks
125 ml	stock — chicken, low sodium
15 ml	dried tarragon
100 ml	vinaigrette dressing — Greek, low oil
10 ml	yellow sugar
5 ml	garlic — cloves, grated
45 ml	fresh Italian parsley — chopped
1	rocket

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Method:

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.