Herb Crusted Kingklip & Avo Salad with a Red Pepper Vinaigrette |
Ingredients: Kingklip fillet (skinless) - 600g Vinaigrette: Garlic clove - 1 |
Method Pat kingklip dry and cut diagonally with a sharp knife. Sprinkle with chopped herbs, salt and black pepper. Heat frying pan, add vegetable oil and sear fish until tender. Remove from heat and coat with sesame oil. Slice the avo and sprinkle with a squeeze of lemon juice. Design as per photo and drizzle with vinaigrette. To make vinaigrette: Crush garlic clove and blend into mustard, with peppercorns. Slowly add olive oil into the mixture, continuously blending. Finally, add a splash of lemon juice and hot water. Season to taste. |
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