Pan-Fried Kingklip with Beurre Blanc Sauce

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Yield: Serves 4

This recipe was shared with us by Topiary Wines in South Africa. It pairs beautifully with Chardonnay. We featured Topiary's delicious wines in our International Series wine club level. 

Ingredients

Preparation

1. Place fish in a bowl, drizzle with olive oil, and leave to marinate for 30 minutes, turning from time to time.
2. Chop 3/4 cup butter into small cubes.
3. Boil potatoes until tender, about 20 minutes. Drain, then add a pinch of nutmeg, salt and pepper and mash. Keep warm.
4. Put 1 1/4 teaspoons vinegar in a heavy-based saucepan and add shallots/spring onions. Simmer gently, until golden.
5. Add 4 teaspoons water, remainder of vinegar, and salt and pepper to taste. Simmer gently until liquid has reduced to 1/3.
6. Over low heat, add cubed butter bit by bit and whisk rapidly into shallots; sauce should become white and frothy.
7. Brush fish with remaining butter  and place on a grid with a catch pan underneath. Grill both sides until golden brown and cooked through.
8. Place mashed potato on plate and make a low mound. Place fish over potato and garnish with lemons. Pour Beurre Blanc sauce into a separate bowl, serve hot over fish and mashed potatoes.