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
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, cream 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
