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Oven-Roasted Kingklip on Chorizo RisottoTheWorldWideGourmet.com

Flavors of South Africa

Total time: 30 to 60 min

Preheat oven at 220° C (450° F)
Preparation time: 15 minutes
Cooking time: Under 45 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:174.4 kcal

Proteins:4 g

Fats:14.1 g

Carbohydrate:8.5 g

Fibers:0.1 g

Sugar:0.4 g

Cholesterol:42.4 mg

Sodium:195.1 mg

Calcium:55.5 mg

Energy:639 kcal

Proteins:14.7 g

Fats:51.8 g

Carbohydrate:31.3 g

Fibers:0.5 g

Sugar:1.6 g

Cholesterol:155.2 mg

Sodium:714.8 mg

Calcium:203.4 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

*Kingklip

4

x

100

g

kingklip fillets

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

unsalted butter

400

ml

fish stock

400

ml

fresh cream

salt and pepper

120

g

arborio rice

4

ml

saffron threads, soaked in

1

small shallot, minced

1

small clove of garlic, minced (optional)

20

ml

olive oil

300

ml

chicken stock

1

sprig of rosemary

1

sprig of thyme

salt and pepper

20

g

chopped chives

20

ml

cream

20

g

grated parmesan

12

slices of chorizo

20

g

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.

CHEF'S NOTES

You could use another firm-fleshed white fish in this recipe if kingklip is unavailable.



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