Pan-fried kingfish with creamy mashed potatoes
For the passionate cook, it’s an incredibly versatile ingredient that is able to be prepared equally well in kitchens or on barbecues.
- 3 large potatoes, peeled and diced
- 75g unsalted butter
- 200ml thickened cream
- salt and ground white pepper
- 1 Tbsp extra virgin olive oil
- 2 x 150g Kingfish fillets
- ½ bunch thyme, chopped finely
- 2 cloves garlic
- ½ chicken stock cube
- 2 tsp plain flour
- ½ cup white wine
- ½ bunch chives, sliced finely
- lemon wedges, to serve
1 Steam the potatoes until tender, then ash with butter and cream then season with salt and white pepper.
2 Set a large heavy frying pan over a medium-high heat and pour in the olive oil. Season the Kingfish fillets with salt and white pepper. Arrange the Kingfish pieces in the hot oil and sear for 2 minutes. Turn over and cook for 3 minutes on the reverse side, or until Kingfish is cooked medium-well.
3 Remove the fish from the frying pan, stir in the thyme, garlic and stock cube and cook for 1 minute. Add the flour and stir well. Pour in the wine and simmer until thickened.
4 Serve the fish on a bed of mashed potatoes drizzle with gravy. Sprinkle with chives and serve with lemon wedges.