KINGKLIP WITH CHAMP MASH, PLUM TOMATO SALSA & LIME BEURRE BLANC

Ingredients

3 Tbsp olive oil, to drizzle 4 x 200 g kingklip portions, filleted coriander, for serving green asparagus, blanched, for serving 5 medium-sized potatoes, peeled and quartered 2 Tbsp single cream 50g butter 4 ripe plum tomatoes 4 spring onions,finely sliced 2 Tbsp white wine vinegar olive oil, to drizzle salt and white pepper to taste 1/2 small onion, finely diced 1/2 lime,wedges 5 Tbsp lime juice 2 cups white wine 300 ml low- fat or soya cream 200 g cold unsalted butter, cubed sea salt and freshly ground black pepper, to taste

Cooking Instructions

To a hot, nonstick frying pan, add 1 T oil. Season the fish and place in the pan, skin side down. Allow to brown then reduce the heat, turn and cook through. To make the champ mash: Boil the potato in salted water, until cooked. Add the cream then season and return to the stove, slowly adding the butter. Use a whisk to incorporate, then add the spring onion and cook for a further 2 minutes. To make the salsa: Blanch the tomatoes in boiling water for 10 seconds then refresh in ice-cold water. Remove the skins and cut into quarters. Using a knife, cut away the pulp and seeds so that only the flesh remains. Cut into small cubes, then add the spring onion, vinegar, olive oil and seasoning. To make the lime beurre blanc: To a saucepan, add the onion, lime zest, lime juice and wine, and simmer until reduced to 2 T. Add the cream and bring to a boil, then reduce to a simmer. Whisk continuously while adding the cold butter cubes ? take care not to allow the sauce to become too hot or it will split. Season. To serve: Plate the kingklip and mash, and drizzle over the beurre blanc. Serve with a dollop of salsa and a few asparagus spears, and garnish with coriander.

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