Ingredients
- 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
Pan-fried kingfish with creamy mashed potatoes
Kingfish really has the flavour of the sea. Not oily and heavy like mackerel or mullet, but neither is it overly mild like bream or whiting. This mellowness makes it great for kids, while mature palates love it too.
For the passionate cook, it’s an incredibly versatile ingredient that is able to be prepared equally well in kitchens or on barbecues. This versatility makes Kingfish perfect in modern Australia where our traditional barbecuing culture has recently merged into a contemporary obsession with cooking shows.
So, Friday night dinner party, or Sunday afternoon barbie – Kingfish is the go.
Method
Steam the potatoes until tender, then mash with butter and cream then season with salt and white pepper.
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.
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.
Serve the fish on a bed of mashed potatoes drizzle with gravy. Sprinkle with chives and serve with lemon wedges.
Submitted byFast Ed
Tips and Tricks
Potatoes do best stored in a dark cool environment. Keep them out of the fridge and out of sunlight if you can – this will help prevent sprouting and shrivelling. The back of a cupboard or the bottom of a pantry are ideal.
If you’re only using half a lemon, store the other half covered with cling wrap in your fridge and use within 2-3 days.
Substituting fresh herbs for dried herbs can be a great option if you don’t have any fresh to hand or you know you can’t use it all. A general rule is to use the 3:1 ratio—use 3 times more fresh than dried.
