Grilled Kingklip with Braised Peas and Lettuce
Lettuce is a cool season crop, so gardeners will be harvesting their own supplies in the winter months. In honour of this, Chef Andy’s dish for this issue includes cooked iceberg lettuce. It’s unusual but very tasty; do try it!
4 x kingklip fillets
3 tsp olive oil
salt and pepper
juice of 1 lemon
1 small onion, thinly sliced
2 tablespoons butter
1 head of iceberg lettuce, stalk removed and quartered
200 ml vegetable or fish stock
300 g fresh or frozen peas
120 ml cream
3 tsp olive oil
salt and pepper
juice of 1 lemon
1 small onion, thinly sliced
2 tablespoons butter
1 head of iceberg lettuce, stalk removed and quartered
200 ml vegetable or fish stock
300 g fresh or frozen peas
120 ml cream
Method
Season kingklip fillets with lemon juice, salt and pepper, then fry in a pan, skin side down, with the olive oil and half the butter. Turn over after a few minutes and brown. Move to a baking tray and place under the grill for 10 to 12 minutes. Put the rest of the butter in a saucepan and fry the onions until soft. Add the lettuce and cook for 3 to 4 minutes. Pour in the vegetable stock, cook for 3 minutes and then add the peas and the cream and simmer uncovered for 5 minutes. Season with salt and pepper and serve with the kingklip.
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