This recipe works with any white fish, but we love poached kingklip for its unique flavour and the perfect pairing with rooibos. Serve with some in-season autumn veggies for a delicious and healthy meal.

SERVES 4 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the autumn vegetables
2 handfuls baby potatoes, parboiled
1 red onion, quartered
1 tbsp olive oil
2 tsp chopped rosemary
8 pattypans
8 baby carrots
For the rooibos-poached kingklip
4 cups strong rooibos tea
1 cup white wine
¼ cup + 2 tbsp lemon juice
1 bay leaf
1 tsp coriander seeds
1 tsp peppercorns
4 kingklip fillets, pin boned
4 tbsp butter
2 garlic cloves, sliced
1 tbsp mustard
½ cup parsley, to serve

METHOD
For the autumn vegetables
1. Preheat the oven to 200ºC.
2. Place the baby potatoes and red onion on a roasting tray and drizzle with olive oil and rosemary. Toss to coat, season with salt and pepper and roast for 20 minutes.
3. Add the pattypans, toss with the oil in the tray and continue roasting for 5 minutes.
4. Finally, add the carrots to the tray and roast for a further 10 minutes, or until vegetables are cooked.
For the rooibos-poached kingklip
1. Place the tea, wine, .cup lemon juice, the bay leaf, coriander seeds, peppercorns and a pinch of salt in a deep pan over medium heat. Bring to the boil and allow the spices to infuse for 3 minutes. Reduce the heat to a simmer and remove the spices with a slotted spoon.
2. Add the fish and poach for 5–7 minutes, until cooked through. Remove from the liquid and drain on paper towel.
3. Melt the butter in a separate pan and fry the garlic until golden. Remove from the heat and stir in the mustard and 2 tbsp lemon juice.
4. Serve the fish hot, drizzled with lemon butter sauce and garnished with parsley. Serve the roast vegetables on the side.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Fish isn’t the only ideal flavour pairing for rooibos, this brown sugar rooibos smoked chicken will beat all your other roasts!

The post Rooibos-poached kingklip with autumn vegetables appeared first on MyKitchen.

Get a taste of the tropical islands of Indonesia with this spicy kingklip and coconut curry. You’ll be amazed by the perfect pairing of flavours, and how well it goes down in summer.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
1 tbsp butter
1 onion, chopped
3 cm fresh ginger, grated
4 garlic cloves, crushed
4 bird’s eye chillies
2 lemongrass stalks, bruised
1 tsp shrimp paste
1 tbsp brown sugar
1 tbsp curry powder
400 ml tin coconut milk
3 kingklip fillets
Fresh coriander, to garnish
Lime slices, to garnish

METHOD
1. Heat butter in a pot and sauté onions until translucent.
2. Add ginger, garlic, chillies, lemon grass and shrimp paste. Reduce to low heat and fry for 8 minutes.
3. Add sugar and curry powder. Cook, stirring gently, for 1 minute.
4. Add coconut milk and bring to a gentle simmer. Cook for 5 minutes.
5. In a pan over medium-high heat, fry the fish for 3 minutes on each side, until browned. Add to the sauce.
6. Serve the curry garnished with coriander and lime.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Kingklip and coconut curry appeared first on MyKitchen.

Michelle’s philosophy of regional, sustainable cooking sprang from a traditional South African home, where a luscious garden offered loads of home-grown produce and mealtimes were taken seriously. She studied culinary arts and then worked at several restaurants in and around Cape Town, before joining the team at Pierneef à La Motte in 2010. She helped them make the top 10 in the 2013 Eat Out DStv Food Network Awards, becoming the executive chef in 2014. She showed us how to whip up her spectacular grilled kingklip (back on the green list by the way!) with white chocolate Béarnaise.

And don’t forget to check out what we got up to in the La Motte kitchen!

SERVES 6 // COOKING TIME 120 min

INGREDIENTS
For the white-chocolate & rooibos oil
120g white chocolate, chopped
½ cup olive oil
¼ cup grapeseed oil
10g rooibos powder
For the white-chocolate & rooibos Béarnaise
2 tsp butter
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
150 ml white wine
150 ml fish stock
1 egg yolk
White-chocolate & rooibos oil
For the smoked-potato, caper & onion salad
600g baby potatoes, boiled, peeled and cooled
30g Italian parsley, chopped
20g dill, chopped
10g chives, chopped
1 bunch spring onions, sliced
1 red onion, peeled and sliced
3 tbsp capers, fried until crisp
Salt and  black pepper
For the kingklip
6 × 150g kingklip fillets
Salt
Lemon-infused olive oil, to drizzle
Butter, to brush
Lemon juice

METHOD
For the white-chocolate & rooibos oil
1. Melt the chocolate.
2. Slightly warm the olive and grapeseed oils, and mix with the rooibos and melted chocolate.
3. Use a hand blender to combine the mixture completely. Leave to cool to room temperature.
For the white-chocolate & rooibos Béarnaise
1. Melt the butter over medium heat. Fry the onion and garlic until translucent, 5 minutes.
2. Deglaze the pan with wine and let it reduce until almost dry. Add the stock and cook until sauce is reduced by half. Strain through a sieve into a bowl.
3. Whisk in the egg yolk.
4. Gradually pour in the white-chocolate & rooibos oil, whisking constantly, until sauce is creamy, buttery and sticking to the back of a wooden spoon. Set aside.
For the smoked-potato, caper & onion salad
1. Slice potatoes into 2 cm-thick rounds. Place on a perforated tray that fits in an oven tray. Sprinkle some wood shavings for smoking into the oven tray and place the potatoes on top. Cover with foil and cook on the stovetop over medium heat until it starts to smoke. Leave for 2–3 minutes. Take off the stove and leave covered for 5 minutes.
2. Place the potatoes in a bowl. Add the rest of the ingredients and season.
For the kingklip
1. Season the fish with salt and drizzle with olive oil.
2. In a hot griddle pan, grill the fish for 4 minutes on each side. Brush with butter and squeeze over fresh lemon juice.
3. Serve with potato salad and Béarnaise sauce.

The post Chef Michelle Theron’s grilled kingklip with white chocolate Béarnaise appeared first on MyKitchen.