Atlantic pan seared King Klip Fillet served with Bok Choy served with a creamy white asparagus reduction.

Source : Phakalane Golf Estate

Author : Chef Thuti Garoeb

Location : Gaborone

Event : Food

 

INGREDIENTS  

250gr King Klip filet

 

MARINATE

2 Gloves garlic chopped

1 teaspoon chopped fresh ginger

10gr fresh dill chopped

1 lemon zest

Half teaspoon paprika powder

120ml olive oil

 

METHOD

• combine all the above ingredients

• Rub the king klip fillet and  let it rest for about 30 min.

• Place in a hot skillet skin side up sear  until golden brown, place in oven for  about 5 min until firm.

 

DO NOT OVER COOK THE FISH, OTHERWISE IT WILL BE DRY AND BRITTLE. WHITE ASPARUSGUS REDUCTION

INGREDIENTS

250gr white asparagus (use canned if not in season)

Half an onion finely chopped

2 gloves of garlic chopped

Half teaspoon crushed black pepper

500ml heavy cream unsweetened

250ml vegetable stock

Pinch of salt

METHOD OF PREP

• Sauté the asparagus, onions, garlic and  black  pepper

• Deglaze with cream and  vegetable sock

• Let it boil on low heat until mixture is reduced by about 25%.

• Set aside, blend, strain and adjust seasoning, use as desired. ENDS

Teaser:

All Recipes Courtesy of Phakalane Golf Estate Prepared by Executive Chef Thuti Garoeb Organized by Food and Beverage Manager Bram Hendriks