Kingklip with Chorizo

Chef Kyle Norris from the Beverly Hills Hotel in Durban shares this gorgeous recipe of one of my favorite fishes, Kingklip. Its firm, hearty texture resembling steak is absolutely scrumptious and combined with chorizo makes for a perfect combination. 

 
500g King Klip fillet
110g chorizo
2 tablespoons of olive oil
15g unsalted butter
For the sauce
100g chorizo roughly chopped
5 tablespoons olive oil

Remove the scales and bones from the fillet of King Klip and wash it under cold running water, dry it well with kitchen paper.
Using a very sharp flexible knife, remove the flesh from the skin leaving about 1cm attached running along the length of the fillet.

Thinly slice the Chorizo into rounds and lay them on the skin next to the flesh and season with salt.
Roll the flesh on top of the Chorizo and continue to roll it up tightly until you have a perfect round fillet. Secure the stuffed cod with string and set to one side.

Preheat the oven to 180°c.

Cut the fish into portions and, in a non-stick frying pan over a medium heat, place the olive oil and unsalted butter. When the butter has stopped fizzing carefully place the fish into the pan and brown it all over for about 1 minute.

Place the browned fish portions onto a baking tray and cook them in the oven for 6 minutes. When they are cooked, remove them from the oven and set them to one side to rest while you make the sauce.

In a frying pan place the olive oil and chopped chorizo and gently fry it over a medium heat for 2 minutes, season with salt.

Serve, we served it with wilted baby leaf spinach seasoned with salt, pepper and nutmeg. Enjoy with a great bottle of chilled Chardonnay..