My Kitchen Rules South Africa

Beurre blanc

• Thinly dice the shallots and fry in a medium saucepan over low heat, in butter and olive oil until translucent. Add vinegar and white wine, simmer and reduce until all liquid has evaporated. Add cream and bring back to a simmer. Stir in butter until sauce is emulsified. Set aside.
• Garnish.
• Preheat oven to 180C and bake garlic cloves drizzled with olive oil until soft.
• Shallow fry garlic cloves until golden and soft.
• Flash fry the chopped mushrooms in olive oil/salt/pepper in a frying pan over medium-high heat until soft and golden.

Potatoes

• Cut into square-like shapes.
• Place the square potato in between two chopsticks and cut diagonally on both sides in opposite directions. In a roasting dish, pour a generous amount of butter over them, along with salt, pepper, and dried thyme. Baste your potatoes with the butter in the roasting pan every few minutes

Chive oil

• Roughly chop the chives. Blend the chives and oil in a blender until smooth. Pan fry the mixture for a few minutes. Strain through a funnel or sieve.

Fish

• Season the kingklip on both sides with salt, pepper, and curry powder, and fry with olive oil in a non-stick pan until both sides are brown.
• Transfer the portions to a separate pan with butter and lemon juice and baste.

Plate

• Place the beurre blanc sauce at the bottom of the plate and place the fish on top.
• Place mushrooms on the side and drizzle the chive oil.  
• Garnish with fresh chives.