Thursday, April 25, 2013
Seared kingklip with creamed sauerkraut
We haven't had fish for quite a long time, beside the tuna wrap lately. It's funny however, that I didn't categorise it as a fish dish right away. Anyway, let say it like that, we haven't had a proper fish dish for a long time and last time we were shopping I got hold of kingklip again. I really like the fish, as it has a white flesh with firm texture and a slightly sweet taste. It's native to South Africa (and Australia and New Zealand, but is also found on the costs of Argentina and Chile). It's a member of cusk eel family and is also known under that name in Europe and southern America ( source: Seafoodsource.com ).
The idea for the dish came up, because I had cabbage left and I thought, there was once a dish with fish and cabbage I used to make back in Germany. And then I remembered, that it wasn't cabbage after all but creamed sauerkraut. The recipe for the creamed sauerkraut I used here is from the famous German chef Johann Lafer and I found it here (in German language).
I was actually planning to make that dish with bacon. Unfortunately I realised too late, that we don't have bacon in the fridge. But if you have some at home, I would highly recommend to fry your kingklip wrapped in bacon, as it's not only complements with the creamed sauerkraut but also with the fish. If you try it out with bacon, please feel free to leave a comment of what you thought about it.
Ingredients (for 2 servings)
500 g kingklip fillets cuts
1 lemon, juice
salt
ground black pepper
flour
oil to fry
300 g sauerkraut (drained)
1 small onion
75 ml dry white wine
75 ml chicken stock
100 ml cream
1 bay leaf
1 clove
3 peppercorns, crushed
salt
2 tbsp clarified butter
1 medium tomato
2 parsley stalks
Wash the sauerkraut in a strainer with cold water and squeeze thoroughly.
Dice the onion finely and fry in the clarified butter translucent, add the washed sauerkraut, reduce the heat to medium-low, cover with a lid and let it simmer for 10-15 minutes. Deglaze with white wine, stock and cream, season with salt, add pepper, bay leaf and clove. Cook on medium heat uncovered for approximately 25 minutes.
In the meantime, carve the tomato, blanch it and peel it. Quarter the tomato, deseed and cut in small cubes.
Chop the parsley finely.
Season the kingklip with lemon juice, salt and pepper and dust it with flour. Heat oil in a pan, reduce to medium heat and fry the fish golden brown (3 minutes from each site).
Mix the tomatoes with sauerkraut and put it on the plate, place the kingklip on it and serve with potatoes.
Enjoy!
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