Kingklip with Lemon-Herb Risotto

INGREDIENTS
- 1 onion
- 2 tbsp. olive oil
- 1 cup Arborio rice
- 1 glass dry white wine
- 1 handful fresh herbs of choice
- 1 litre good chicken stock
- Juice and zest of 1 lemon
- Knob of butter
- Handful of Parmesan
- 180g fillet of Kingklip
- 120g seasonal vegetables of choice
- Sea salt and freshly ground black pepper
- Fresh lemon wedges
Hollandaise Sauce (makes 500ml)
- 500g butter
- 1 egg yolk
- 1 tbsp. lemon juice
- Black pepper
METHOD
- Sauté the onion in oil until translucent but not yet browned.
- Add the rice and stir until the edges of the grains become slightly transparent (about 2 minutes).
- Add the wine and stir until all the liquid is absorbed.
- Add the herbs and a ladleful of chicken stock, stirring continuously. Add another ladle of stock but only once the first has been absorbed. Keep adding stock one ladleful at a time until the rice is cooked. This will take about 20 minutes.
- Add the lemon juice, lemon zest, butter and Parmesan.
- Turn the heat off, place the lid on the pot and allow the flavours to develop for about two minutes.
- To make the Hollandaise, heat the butter until piping hot and bubbling. In the meantime, whiz the egg yolk with the lemon juice in a blender. With the machine running, slowly pour the hot butter into the blender until the sauce thickens. Add the black pepper.
- Gently pan-fry the Kingklip for about two minutes a side, then place in a preheated oven at 180ºC for seven minutes.
- Blanch the vegetables in boiling water until al dente.
- To serve, place a spoonful of the rice in the centre of each plate, surround it with the vegetables and top with the fish.
- Season according to taste, pour over a generous amount of Hollandaise and serve with the lemon wedges.
Recipe and image courtesy www.countrylife.co.za