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Herb Crusted Kingklip & Avo Salad with a Red Pepper Vinaigrette
(Makes 4 portions)


Kingklip fillet (skinless) - 600g
Basil (chopped) - 20ml
Thyme (chopped) - 10ml
Parsley (chopped) - 10ml
Coriander (chopped) - 10ml
Cucumber ribbons
(made with potato peeler)
Red pepper (cut into diamonds) - 1
Avocados - 2
Lemon - 1 medium size
Vegetable oil - 30ml
Sesame seed oil - splash
Black pepper (freshly ground)
Red frizzy lettuce leaves - 4
Green frizzy lettuce leaves - 4
Butter lettuce leaves - 4
Any fresh, soft herbs of your choice


Garlic clove - 1
German mustard - 10ml
Olive oil - 200ml
Red peppercorns (coarsely ground) - 12ml
Lemon juice - squeeze
Salt & pepper - to taste
Hot water - splash


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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