18 April 2018
An impressive looking plate of fish

At Tanda Tula, we get seriously excited when Chef Chris comes up with delicious new dishes. We know his food is not only incredibly tasty and full of unusual flavour combinations, but always an artwork to appreciate too. The really kicker when it comes to Chris’s food is that his recipes are pretty straight forward to follow.

Although the plates may look daunting, you actually do not have to be a Masterchef to complete one of his dishes! Chris has a real love and understanding of contemporary food (read more about Chris’s food style here). Despite being classically trained, his great eye allows him to push the food boundaries.

Timbavati may not be near the ocean, but we do get regular deliveries of frozen and fresh fish. This tasty starter celebrates Kingklip, one of South Africa’s most popular white fish. The boneless fillets make for easy preparation and delicious eating, but poaching it in champagne takes it to a new culinary level.

Combined with a classic salsa verde and topped with a modern nori rice puff, this plate of food really showcases Chris’s talents in the kitchen. So if you are feeling brave and want to try something new - give this recipe a bash. It really is straight forward and if you follow the instructions you will be able to reproduce this exquisite looking plate of food at home.

Champagne Poached Kingklip

Salsa Verde Sauce

  • 90g parsley
  • 50g basil
  • 30g mint
  • 20ml white wine vinegar
  • 15ml lemon juice
  • 5g capers
  • 100ml olive oil
  • salt to taste

Method

  1. Pick the leaves from all the herbs and put them in the blender with the rest of the ingredients
  2. Blend everything together, adding salt to taste
  3. Refrigerate immediately 

Nori Rice Puffs

  • 500g basmati rice
  • 1 Nori sheet
  • salt to taste

Method

  1. Add twice as much water as rice and cook it until it is mushy
  2. Purée rice and water mixture in a food processor - the final mix should be thick and sticky, with a consistency like oatmeal
  3. Spread your puréed rice onto a non-stick sheet, like a Silpat, until it is very thin and flat
  4. Put your tray into a dehydrator or oven at 120 °F / 49 °C for 4 hours, If using an oven, monitor carefully to ensure even drying. You’ll know it’s ready when the rice is crispy yet malleable, with a consistency similar to plastic.

Did your rice get too dry?

To gently rehydrate, just spritz with a little water and place in a sealed, ziplock-style bag. Then put that bag out in the sun.

Onion Fondants

  • 2x baby onion halves with skins on 
  • butter
  • garlic clove
  • thyme
  • salt to taste

Method

  1. Layer the bottom of the pot with slices of butter
  2. Layer your onions halves flat side down
  3. Add your garlic and thyme 
  4. Put water in the pot half way up the sides of the onions
  5. Cook at a high temperature until the water evaporates and the butter caramelises the onions
  6. Allow to cool then remove the onions from the pot.

White Onion Puree

  • 4 onions julienned
  • butter
  • 250ml cream
  • garlic
  • thyme
  • salt to taste

Method

  1. Layer the bottom of the pot with slices of butter
  2. Add your chopped onions, garlic and thyme.
  3. Add a cup of water to the pot 
  4. Cook until the water evaporates and the butter caramelises the onions
  5. Add the cream and reduce by half
  6. Blend the onions into a Puree
  7. Season to taste 
 

Champagne Veloute and Kingklip

  • 4 onions
  • butter
  • garlic
  • thyme
  • salt to taste
  • 500 ml cream 
  • fillet of Kingklip
  • 2 cups of champagne

Method

  1. Layer the bottom of the pot with slices of butter
  2. Add your chopped onions, garlic and thyme
  3. Add a cup of champagne to the pot
  4. Cook until the champagne evaporates and the butter caramelises the onions (do not colour the onions)
  5. Add another cup of champagne and 500ml of cream,
  6. Boil for two minutes
  7. Strain
  8. Poach the Kingklip in the veloute for two minutes and serve hot
  9. Add micro herbs to garnish

 

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