Smoked Kingklip with Red Pepper & Tomato Purée, Rice Gnocchi, Baby Marrow, roasted Fennel Bulb, dried Cauliflower & Kale with dried Mussel Soil and Mussel Beurre Blanc

To be paired with Creation Chardonnay, Creation Reserve Chardonnay or Art of Creation Chardonnay

Smoked Kingklip with Red Pepper & Tomato Purée, Rice Gnocchi, Baby Marrow, roasted Fennel Bulb, dried Cauliflower & Kale with dried Mussel Soil and Mussel Beurre Blanc

Ingredients

• 250 g kingklip
• 100 g red pepper
• 50 g ripe plum tomatoes
• 10 g red onion
• 1 head cauliflower
• ½ bunch kale
• 100 g fresh mussels
• 100 g frozen mussels
• 1/2 glass Creation Chardonnay
• 10 g white onion
• 100 g salted butter
• 100 ml cream
• 100 g cooked white rice (Tastic works best)
• 6 g smoked paprika
• 50 – 80 g flour
• 5 ml white wine vinegar
• 2 eggs
• salt
• 50 g baby marrow cut into little fish

Methods

Smoked kingklip

1. 250 g kingklip cut into three equal portions.
2. Place fish on one side of a flat tray with wood chips or a thin log of rooikrans on the other side.
3. Set the wood alight and cover with foil.
4. Ssmoke for 6 – 10 minutes.

Red pepper purée

1. Dice the red onion, pepper and tomatoes.
2. Place in the oven at 180° C until soft and caramelized.
3. Place in blender.
4. Add 20 g butter.
5. Blend till smooth.

Kale and cauliflower

1. Set your oven at the lowest temperature leaving the door open.
2. Slice the cauliflower as thin as possible.
3. Place on greaseproof paper with the frozen mussels and kale that you just rip up.
4. Place in the oven until all is completely dried out.
5. Place in a blender and blend to dust.

Fresh mussels

1. Steam with the chopped white onion in a pot, adding the white wine.
2. Cook till all mussels are open.
3. De-shell.
4. Keep the liquid.

Mussel beurre blanc

1. Reduce the liquid kept from the mussels by 2/3 over low heat.
2. Add the cream and reduce by 1/3.
3. Add the rest of the butter stirring continuously until butter is dissolved.

Rice gnocchi  

1. Blend the rice, smoked paprika, eggs, salt to taste and vinegar until smooth.
2. Place in a large mixing bowl and start adding flour little by little until your mixture has a nice soft feel.
3. Place in a piping bag and cook in salted boiling water until gnocchi starts floating.
4. Place in a hot pan and cook till golden brown.

Plating

1. Create your own little sea bottom.