2 tbsp (30ml) NOMU Vegetable STOCK, stirred into 1 litre of boiling water
1 cup polenta
Pinch of NOMU Sea Salt
1 tbsp mascarpone
Handful grated parmesan
4 kingklip fillets
NOMU Extra Virgin Olive Oil
½ tsp NOMU Seafood Rub
100g butter
1 lemon
10g chopped dill
50g diced tomatoes
Preheat oven to 200° C grill.
Place the prepared NOMU STOCK in a saucepan and add the polenta in a steady stream whisking all the time. Add a pinch of Sea Salt, reduce the heat and allow to simmer for 5 to 10 minutes, whisking continuously until the polenta pulls away from the sides of the pan. Stir in the mascarpone and parmesan and season to taste.
Heat a non-stick pan over high heat. Rub the kingklip fillets all over with Olive Oil, Seafood Rub and Sea Salt and sear on both sides until golden brown and cooked through.
Melt the butter in a frying pan and heat until nut brown and toasty. Add the juice from 1 lemon and season with a pinch of Sea Salt. Remove from the heat and add the chopped dill and diced tomatoes.
Serve the fish on a bed of soft polenta and dress with the tomato lemon butter sauce.
2 tbsp (30ml) NOMU Vegetable STOCK, stirred into 1 litre of boiling water
1 cup polenta
Pinch of NOMU Sea Salt
1 tbsp mascarpone
Handful grated parmesan
4 kingklip fillets
NOMU Extra Virgin Olive Oil
½ tsp NOMU Seafood Rub
100g butter
1 lemon
10g chopped dill
50g diced tomatoes
Preheat oven to 200° C grill.
Place the prepared NOMU STOCK in a saucepan and add the polenta in a steady stream whisking all the time. Add a pinch of Sea Salt, reduce the heat and allow to simmer for 5 to 10 minutes, whisking continuously until the polenta pulls away from the sides of the pan. Stir in the mascarpone and parmesan and season to taste.
Heat a non-stick pan over high heat. Rub the kingklip fillets all over with Olive Oil, Seafood Rub and Sea Salt and sear on both sides until golden brown and cooked through.
Melt the butter in a frying pan and heat until nut brown and toasty. Add the juice from 1 lemon and season with a pinch of Sea Salt. Remove from the heat and add the chopped dill and diced tomatoes.
Serve the fish on a bed of soft polenta and dress with the tomato lemon butter sauce.
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