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Oven-Roasted Kingklip on Chorizo Risotto Recipe
 
 
Oven-Roasted Kingklip on Chorizo Risotto
Frank Zlomke, Grande Roche, Afrique du Sud
Frank Zlomke, Grande Roche, Afrique du Sud
Flavors of South Africa
Total time: 30 to 60 minutes
Preheat oven at 220° C (450° F)
Preparation time: 15 minutes
Cooking time: Under 45 minutes
Difficulty: Easy
Chef's Note
You could use another firm-fleshed white fish in this recipe if kingklip is unavailable.
Ingredients
Ingredients for 4 servings
Kingklip
- 4 Kingklip fillets, 100 g (3 1/2 oz.) each
- Olive oil
- Salt and freshly ground white pepper
Chardonnay mousse
- 2 shallots, peeled and finely chopped
- 1/2 bay leaf
- 1 sprig of thyme
- 3 mushroom caps, sliced
- 25 g (5 tsp.) unsalted butter
- 400 ml (1 1/2 cups) chardonnay
- 400 ml (1 1/2 cups) fish stock
- 400 ml (1 1/2 cups) fresh cream
- Salt and pepper
Risotto
- 120 g (4 oz.) Arborio Rice
- 4 saffron threads, soaked in 3 tsp. white wine
- 1 small shallot, minced
- 1 small clove of garlic, minced (optional)
- 20 ml (4 tsp.) olive oil
- 300 ml (1 1/4 cup) chicken stock
- 1 sprig of rosemary
- 1 sprig of thyme
- Salt and pepper
- 20 g (1 tbsp.) chopped chives
- 4 tsp. cream
- 20 g (4 tsp.) grated Parmesan
- 12 slices of Chorizo
- 20 g (2 tbsp.) toasted pine nuts
Garnish
- Deep-fried leek (optional)
Method
 

Kingklip

  1. Season the kingklip with salt and freshly ground white pepper.
  2. Panfry very briefly on both sides in olive oil in a preheated pan.
  3. Place into a preheated 220° C (450° F) oven for about 4 minutes.
Chardonnay foam
  1. Sweat the shallots, mushrooms, bay leaf and thyme in the butter to soften without colouring.
  2. Add the Chardonnay, bring to a boil and reduce to about 100 ml (6 tbsp.)
  3. Add the fish stock, return to the boil and reduce to 100 ml (6 tbsp.)
  4. Add the cream and bring to boil. Cook for 3-4 minutes, then pass through a fine sieve.
  5. Season with salt and freshly ground white pepper.

Risotto

  1. Preheat the olive oil in a large saucepan.
  2. Add the shallot and garlic; stir for one minute.
  3. Add the Arborio rice, rosemary and thyme.
  4. Pour in half of the chicken stock and stir constantly over medium heat until the liquid has been absorbed.
  5. Add the rest of the chicken stock and cook until the rice is al dente.
  6. Stir in the soaked saffron and let dissolve for 1 minute.
  7. Stir in the cream, followed by the chives and parmesan.
  8. Season with salt and freshly ground white pepper to taste.

Chorizo

    Pan fry the chorizo slices briefly on both sides in olive oil.

Presentation

  1. Place the risotto in the centre of warm plates.
  2. Sprinkle the pine nuts over the risotto.
  3. Arrange the chorizo slices around the risotto.
  4. Place the kingklip on top of the risotto.
  5. Spoon the sauce around attractively.
  6. Garnish with deep fried leeks (optional) and serve immediately.
 
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