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Salt Kingklip with Potatoes,
Green Beans, Tapenade & Crostini
…may the sauce be with you PGW eat©
Salted Kingklip
400g - Kingklip fillets, skin on sea salt
Sprinkle a 1cm layer of salt over the base of a plastic
container. Put a thick piece of unskinned Kingklip fillets on
top and the cover completely with another thick layer of salt.
Cover and refrigerate for 2 days.
By then, the salt will have turned to brine. Remove the
Kingklip from the brine and rinse it under cold water.
Cover with fresh water and leave to soak for 1 hour. It
is now ready to use
400 g - salted Kingklip fillets
½ cup - Morgenster extra virgin olive oil
4 potatoes
2 onions, sliced
3 cloves garlic, finely chopped
1 red chilli, finely chopped
100 g green beans, blanched
1 cup tapenade
20 g flat parsley, roughly chopped
crostini
Drain the salted Kingklip, rinse under cold running water,
place in a saucepan, with the onions and garlic, cover with milk and
bring to boil. Poach uncovered for 20 minutes, until the fish
flakes easily. Drain thoroughly and flake the fish.
Boil and then mash the potatoes. Add the flaked Kingklip to
the potatoes and beat until smooth, slowly adding the olive oil. Add
a little of the cooked milk to moisten the mixture.
Sauté the blanched beans in a little olive oil with
the chopped chilli and serve warm with the Kingklip. Serve with
tapenade & crostini. Garnish with chopped parsley.
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