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Kingklip with vanilla butter vinaigrette

Recipe from: 8/19/1998 12:00:00 AM
Ingredients 10
Servings 4


  • 400
    kingklip fillets
  • 100
    butter, melted
  • salt and milled black pepper
  • 1
    vanilla pod, split lengthways
  • 50
    vermouth or dry white wine
  • 30
    white wine vinegar
  • 1
    spring onion, halved
  • 150
    vegetable stock
  • 30
    tomato, finely diced
  • 15
    chopped parsley


Brush both sides of fish fillets with a little melted butter, season with salt and pepper. Scrape out vanilla seeds with a small teaspoon and chop pod finely. Place seeds and pod in a small saucepan with vermouth, vinegar and spring onion. Bring to boil and cook for a few minutes, uncovered, until reduced to 15 ml (1 tbsp). Add vegetable stock and boil until reduced to 45 ml (3 tbsp). Remove spring onion, add remaining butter, tomato, parsley, salt and pepper. Keep warm over low heat. Heat a lightly oiled frying pan until very hot. Fry fish fillets for 1 minute, turn and cook other side. To serve, place fish fillets on top of wilted spinach leaves and spoon vinaigrette over.

Read more on: fish/seafood  |  shallow-fry

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