Kingclip with Chakalaka Vegetables and Dill Butter

Name: Kingclip with Chakalaka Vegetables and Dill Butter
Prep time: 30 min
Cook time: 50 min
Total time: 50 min
Yield: 8 portions
Ingredients: 25 g fresh dill; ¼ - ¾ tsp fine sea salt; ¼ tsp ground black pepper; 150 g unsalted butter; 300 g onions; 2 garlic cloves; 20 g olive oil; 1 - 2 tsp dried chilli flakes; 1 heaped Tbsp curry powder; 1 tsp sweet paprika; 1 ½ tsp smoked paprika; ½ tsp fine sea salt; 300 g carrots; 30 g sugar beet molasses; 1 tsp mustard; 1 Tbsp Worcestershire sauce; 8 white fish fillets, skinless; ground black pepper; 1 Tbsp orange zest; 600 g tinned chopped tomatoes; 50 g water; 120 g red peppers; 500 g large white beans, tinned

4.6 7 évaluations

Prép. 30min

Total 50min

8 portions

Ingrédients

Dill Butter

fresh dill
25 g
fine sea salt to taste
¼ - ¾ tsp
ground black pepper
¼ tsp
unsalted butter soft, diced
150 g

Klingclip with Chakalaka Vegetables

onions halved
300 g
garlic cloves
2
olive oil plus extra for greasing
20 g
dried chilli flakes to taste
1 - 2 tsp
curry powder
1 heaped Tbsp
sweet paprika
1 tsp
smoked paprika
1 ½ tsp
fine sea salt plus extra to taste
½ tsp
carrots cut in sticks (1 cm x 8 cm)
300 g
sugar beet molasses
30 g
mustard
1 tsp
Worcestershire sauce
1 Tbsp
white fish fillets, skinless approx. 100 g each (e.g. kingclip, coalfish, cape hake)
8
ground black pepper to taste
orange zest grated
1 Tbsp
tinned chopped tomatoes
600 g
water
50 g
red peppers cut in bite-sized pieces
120 g
large white beans, tinned (e.g. borlotti or white haricots blanc), drained
500 g