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Kingklip roulade

Recipe from: 12/1/1992 12:00:00 AM
Ingredients 13
Servings 0


  • 150
  • 50
    pistachio nuts
  • 200
    fresh cream
  • 8
    spinach leaves, cooked in a little water
  • 2
    pieces whole kingklip
  • 175
    smoked salmon
  • 2
    raw crayfish tails
  • salt and pepper
  • fresh tarragon
  • fresh thyme
  • water and lemon slices
  • 200
    your favourite béchamel sauce
  • 50


1. Place butter in a pan and add the pistachio nuts - cook slowly until golden brown. Add cream and reduce to 1/3 of original quantity. Pour over cooked spinach leaves. 2. Skin kingklip and gently fillet. Cut each side of kingklip and open it up, flat. Lay spinach leaves over the kingklip. Roll the smoked salmon around the crayfish tail and place in the centre of the kingklip fillet. Season with salt, pepper, tarragon and thyme. Roll up and secure with toothpicks. 3. Bring water and lemon slices to the boil. Place kingklip roll gently into water and poach for 20 to 25 minutes. 4. Make up béchamel sauce and flavour it with Pernod. Pour a pool of sauce onto a serving plate. Cut fish into 1 cm slices and place on top of sauce. Top with a little more sauce and garnish with fresh herbs.

Read more on: poach  |  fish/seafood

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