Kingklip wrapped in Norwegian smoked salmon dressed with dill infused crème fraîche presented on grain mustard mash potato baby spinach and honeyed cumin baked butternut
Preparation time 35min
Cooking time 20min
Serves 4 Pax
Ingredients and Method:
Fish
- 800g Fresh Kingklip
- 200g Thin slices of Norwegian smoked salmon
- Wrap the smoked salmon around Kingklip fillets baste with melted butter or oil season the fish and place in a baking tray.
- Bake the fish at 180 ° C for 10 min to 12 min until cooked or longer if necessary
Veggies
- 400g of diced butternut
- 1 bag of baby spinach
- 30g real butter
- 10g Cumin seeds
- 100 ml Honey
- Toss the butternut in oil with honey butter and cumin seeds season with salt and pepper and bake until cooked then add the baby spinach fold it through the hot butternut and quickly bake for 2 min don’t overcook the spinach.
- Drain off any excess water and serve
Mash
- 800g cooked and drained potato
- 50g butter
- 100ml cream or milk
- 40g Grain mustard
- 10g Cerebos lemon salt
- 10g sugar
- Black pepper
- Boil the potato until cooked and puree the mash.
- Season the potato with the salt and pepper
- Add in the butter grain mustard, fold until creamy and assemble the dish
Dill Dressing
- 30g fresh chopped dill
- 30ml Dijon mustard
- 100 ml Crème fraîche
- Blend all the ingredients together with a stick blender to form a dressing
