John Myers
Ingredients for 4 servings:
- 4 m.-sized fish fillet(s) (kingklip fillet pieces)
- 450 g ribbon pasta, thin (linguine) 150 g each red, yellow and black
- 1 m.-large shallot(s)
- 100 ml white wine
- 400 ml fish stock
- 250 ml whipped cream, fresh
- some saffron threads
- salt and pepper
- chili powder
- 50 g butter (optional)
- 50 g flour (optional)
- 1 tbsp Clarified butter (Ghee) for frying
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
South Africa – Kingklip with German-colored pasta
Wash the fish fillets, pat dry, and cut in half. Fry them skin-side down in clarified butter until about half cooked. Turn them over, sear briefly on the other side, and then keep them warm on a preheated plate in the oven at around 60°C. Sauté the finely chopped shallots in the pan’s drippings, deglaze with the wine and fish stock, and reduce slightly in a saucepan with the whipped cream. Season with saffron, salt, and pepper, and blend in a mixer. If the sauce is still too runny, thicken with a little flour and butter. In a large pot, cook the colored pasta according to the package instructions, or, if homemade*, cook briefly. Drain and place a black, red, and yellow pasta nest on each plate. Place two fillet pieces on top and pour over the sauce. The pasta is black, red, and gold (well, if you count the sauce, yes!), and the kingklip is a delicious, noble edible fish that lives and swims off the coasts of Namibia and South Africa. Unfortunately, I didn’t have any idea for a soccer ball… ;o) *Homemade pasta can be colored black with squid ink, red with paprika, tomato paste, and/or beetroot juice, and yellow with saffron. However, this will take longer to prepare than indicated below.
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