Fricassee of Smoked Kingklip

  • For the Pasta
  • 100g 00 flour
  • 2 eggs
  • 10ml olive oil
  • For the Kingklip
  • 250g fresh kingklip fillet
  • 100g sea salt
  • For the Veloute
  • 2 shallots, finely diced
  • 1 clove garlic, crushed
  • 50ml white wine
  • 100ml fish stock
  • 100ml cream
  • 1tsp grain mustard

For the Pasta:

Place the flour in to a mixing bowl, add the yolks from two eggs and the oil and knead until smooth. Refrigerate for 20 minutes before rolling.

Roll on pasta machine as directed, using the fettucine setting. Blanch in boiling water for 30 seconds when needed.

For the Kingklip:

Salt the fish and leave to cure for 10 minutes then wash off and pat dry.

For the Veloute:

Sweat off the diced shallots and crushed garlic, once translucent add the wine and reduce, then add fish stock and cream and reduce until the required sauce consistency.

Strain. Stir in the mustard. Set aside.

For the Smoking:

You will need:

Wood chips, smoker.

Burn the wood chips in the bottom of the smoker, add the fish and smoke for approximately 20 minutes until well flavoured. Remove the fish and reserve until required.

To plate:

Heat the veloute. Flake the fish into the veloute and add 10g tarragon, season with salt and pepper. Place in a large bowl. Blanch the fettuccini in boiling water 1 minute until al dente. Fork over the fish.

Sprinkle the dish generously with parmesan.

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