Kingklip with dill butter

Name: Kingklip with dill butter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g cold butter; 4 Tomatoes; 1 glass (370 ml) Artichoke Hearts; 1 collar Dill; 800 g Fish fillet (piece; e.g. Cape hake or saithe); 3 TABLESPOONS Oil; 7-10 Tbsp salt, pepper, sugar; 3 TABLESPOONS Lemon juice; 7-10 Tbsp grated peel of 1 organic orange; 200 g Whipped cream; 1 TABLESPOON medium hot mustard

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g cold butter
4 Tomatoes
1 glass (370 ml) Artichoke Hearts
1 collar Dill
800 g Fish fillet (piece; e.g. Cape hake or saithe)
3 TABLESPOONS Oil
7-10 Tbsp salt, pepper, sugar
3 TABLESPOONS Lemon juice
7-10 Tbsp grated peel of 1 organic orange
200 g Whipped cream
1 TABLESPOON medium hot mustard

Directions

1
Cut butter into pieces and chill. Carve tomatoes and briefly boil water over them. Rinse cold and remove the skin. Cut tomatoes into quarters, remove seeds and cut into slices.
2
Rinse and drain the artichokes, halve or quarter depending on size. Wash the dill, shake dry and chop finely. Rinse fish, dab dry and cut into 8 pieces.
3
Heat 1 tablespoon of oil in a frying pan. Fry the tomatoes and artichoke hearts briefly. Season to taste with salt, pepper and 2 tbsp. lemon juice. Keep warm in the oven. Heat 2 tbsp. oil in a coated pan.
4
Fry the fish in the hot oil for about 3 minutes on each side until golden brown. Season with salt and pepper. Sprinkle orange peel over it.
5
Bring the cream to the boil in a small pot. Remove from the heat and let it cool down briefly. Stir in cold butter cubes bit by bit until you get a creamy sauce. Season with mustard, salt, pepper and sugar.
6
Stir in 1 tablespoon lemon juice and dill. Dress everything.