Kingclip with Chakalaka Vegetables and Dill Butter
TM5 TM6

Kingclip with Chakalaka Vegetables and Dill Butter

4.6 (7 ratings)

Ingredients

Dill Butter

  • 25 g fresh dill
  • ¼ - ¾ tsp fine sea salt, to taste
  • ¼ tsp ground black pepper
  • 150 g unsalted butter, soft, diced

Klingclip with Chakalaka Vegetables

  • 300 g onions, halved
  • 2 garlic cloves
  • 20 g olive oil, plus extra for greasing
  • 1 - 2 tsp dried chilli flakes, to taste
  • 1 heaped Tbsp curry powder
  • 1 tsp sweet paprika
  • 1 ½ tsp smoked paprika
  • ½ tsp fine sea salt, plus extra to taste
  • 300 g carrots, cut in sticks (1 cm x 8 cm)
  • 30 g sugar beet molasses
  • 1 tsp mustard
  • 1 Tbsp Worcestershire sauce
  • 8 white fish fillets, skinless, approx. 100 g each (e.g. kingclip, coalfish, cape hake)
  • ground black pepper, to taste
  • 1 Tbsp orange zest, grated
  • 600 g tinned chopped tomatoes
  • 50 g water
  • 120 g red peppers, cut in bite-sized pieces
  • 500 g large white beans, tinned (e.g. borlotti or white haricots blanc), drained

Nutrition
per 1 portion
Calories
1514.8 kJ / 362 kcal
Protein
25.4 g
Carbohydrates
19.4 g
Fat
20 g
Fiber
5.1 g

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