Kingklip with dill butter

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

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g Butter
4 Tomatoes
1 glass (370 ml) Artichoke Hearts
1 collar Dill
800 g Fish fillet (e.g. hake or saithe)
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Lemon juice
7-10 Tbsp grated peel of 1 organic orange
200 g Whipped cream
1 TABLESPOON medium hot mustard
7-10 Tbsp Sugar

Directions

1
Cut butter into pieces and chill. Carve tomatoes, blanch briefly in boiling water. Remove, rinse with cold water and peel skin. Quarter tomatoes, remove seeds and cut into slices. Drain artichokes, halve or quarter them depending on size. Wash the dill, dab dry. Pluck off flags and chop finely, except for something to garnish. Wash the fish, pat dry and cut into 8 pieces
2
Heat 1 tablespoon of oil, toss the tomatoes and artichoke hearts in the hot oil. Season to taste with salt, pepper and 2 tablespoons of lemon juice. Heat 2 tablespoons of oil in a coated pan. Season fish with salt, fry in hot oil for 2-3 minutes on each side. Remove from heat and season with pepper. Sprinkle with orange peel
3
Bring the cream to the boil, season with mustard, salt, pepper and sugar. Add cold butter and mix everything up with the blender until the sauce thickens. Mix in 1 tbsp. lemon juice and dill, mix again briefly and season to taste. Arrange everything together. Garnish with set aside dill