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Pan Seared Kingfish with Dijon Sauce and Dill Oil
Recipe by Theo Loizou
Enjoy this pan fried kingfish with Dijon mustard sauce at your next dinner party
- Steps
- Ingredients
Steps
- For the Mustard Sauce, place olive oil and shallot into a small saucepan. Place over low heat and cook until soft, about 8-10 minutes. Drain through a fine sieve and set aside.
- Place chicken stock into a medium saucepan and simmer until reduced to 100ml. Remove from the heat and set aside.
- Place a large pan over medium heat. Add butter, shallot and garlic and cook for 2 minutes. Add pepper, mustard and tarragon. Stir well.
- Add wine and simmer until reduced by half. Add reduced stock and stir for 2-3 minutes.
- Whisk in the cream. Bring to a boil then remove from the heat. Season with salt, to taste. Cover sauce with a lid and set aside to infuse. When ready to serve, gently warm then pass through a fine sieve.
- For the Dill Oil, bring a small saucepan of water to a rolling boil. Add dill and blanch for 20 seconds. Transfer dill to an ice bath.
- Drain dill and use paper towel to squeeze out water. Place dill into a blender with oil and blend on high speed for 3-4 minutes.
- Add lemon juice and salt, to taste. Pass through a lined sieve and place into the fridge to strain. Transfer to a squeeze bottle to serve.
- For the Kingfish, heat a large frypan over medium high heat. Season fish with salt and pepper.
- Add oil to pan and add fish, skin side down, and cook until skin is crisp, about 3-4 minutes. Turn fillets over and cook for a further 3-4 minutes, until flesh is just opaque. Remove from the pan and place onto warm serving plates.
- Pour warm mustard sauce around fish then dot with dill oil.
