Work a little fish with a whole lot of flavour into your diet with our Sweet White Kingklip sauce.
- 4 x 150g Kingklip fillets
- 2 tablespoons olive oil
- Rind & juice of 1 lemon
- Salt and pepper to taste
- 1 shallot finely chopped
- 1 ½ cups white wine
- Salt & pepper to taste
- 1 pinch sugar
- 1 cup cream
- 40g cold butter cut into cubes
Season fish fillets with salt and pepper lemon rind and juice. Heat oil in a large pan over medium heat and cook fish until golden. Set aside and keep warm while preparing the sauce. Discard the excess oil from the pan
- Combine ingredients.
Add the shallot white wine, salt, pepper and sugar to the pan. Bring to a simmer and reduce the sauce by half. Add the cream and simmer for 2 minutes.
Turn the heat down and add the cold butter one cube at a time while mixing with a spoon. Strain the sauce through a sieve for a smooth glossy sauce.
Transfer the fish onto plates. Spoon sauce over the fish and garnish with chopped parsley.