Kingklip Fillets over Linguine
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Kingklip fillets (each 250-300 g)
- 1 Tbsp lemon juice
- salt
- For the sauce
- ⅞ cup Coconut milk
- ⅔ cup vegetable stock
- ¼ cup half-dry, south african Rice (yellow)
- 3 sticks Lemongrass
- ¾ inch Galangal
- 2 Kaffir lime leaves
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the fish under cold water and pat dry. Drizzle lemon juice over the fish and lightly season with salt.
2.
For the sauce, Pour the coconut milk, the vegetable stock and the white wine in a saucepan. Cut the lemon grass and the galgant root in half and add to the pan, together with the lime leaves. Bring to the boil, then simmer gently for 10 - 15 minutes. Add a little water if the sauce is too thick. Leave on a low heat.
3.
Cook the pasta in boiling, salted water according to the instructions on the packet. Pat the fish dry, dust lightly with flour and fry in the clarified butter over a medium heat on both sides until golden brown.
4.
In the meantime cut the spring onions into long, thin strips, divide into 4 portions and fry in the hot frying fat. Now fry the pumpkin slices briefly in the hot fat.
5.
Place the linguine pasta in the middle of 4 warmed plates. Place a fish fillet on the top of each, followed by the spring onions and the pumpkin crisps. Use a hand blender to froth up the sauce and spoon some of the sauce over the fish. Serve immediately.
