Grilled Kingklip on a bed of Creamed Leek, Honey Mustard & white wine froth
Ingredients (2 batch)
| Amount | Measure | Name |
|---|---|---|
| 2 Portions Kingklip | ||
| 2.00 | pc | Leeks |
| 300.00 | ml | MEADOWLAND Classique 10 x 1L |
| 5.00 | g | Knorr Roasted Onion & Garlic |
| 250 ML Honey & Dijon mustard | ||
| 100.00 | ml | Dry White Wine |
Preparation
1.Marinade the kinklip in the Honey Mustard for ½ hour
2.Bring water to boil and boil leeks till tender, but still retaining colour.
Bring Meadowland to boil and reduce by half
Add the the seasoning and the cooked leeks
3.Seal the kingklip in a hot frying pan, presentation side first. Finish in the oven if required.
4.Place the remaining marinade in a pot with the wine and a little cream, bring to boil. Blitz with a stick blender till frothy.
Plate:- creamed leeks on centre of plate, then the kingklip on top. Skim the froth from the sauce and place on top of kingklip.
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