Grilled Kingklip with Prawn Bisque

I thought I was the least romantic person ever until I met Doug, so together we make a very unromantic pair.  In the almost four years we have been together, we have never done anything exceedingly special for Valentines Day and he has only ever bought me flowers, maybe twice or three times.

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Which is fine, because he has surprised me with almond milk and truffle oil before and to me that is way better than flowers.  Needless to say, this Valentines Day we aren’t going to do anything special and its my moms 50th birthday the next day, so we are going to celebrate that instead.

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However, if you are a romantic and want to cook something special for your loved one, this recipe is the one.  Trust me!  I made it for my family last weekend and my dad said it was one of the best meals he had ever eaten.

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Although prawn bisque sounds really fancy and difficult, it is surprisingly easy and the end flavour is so delicious.  The sweet prawn flavour is beautiful and the bisque can stand alone as a meal.  It really is out of this world yum!  Topped off with some grilled kingklip and crispy potatoes to soak up all the juice, it really is a stand out meal.

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Grilled Kingklip and Prawn Bisque

Adapted from Masterchef Australia Season 2 Cookbook

I added a few grilled prawns I never used in the starter, the Basil Chilli Prawns I posted a few days ago.

Serves 5

  • 5 Kingklip fillets, deboned (any firm white fish will do fine e.g. Hake)
  • 3 Tbsp butter
  • Salt and pepper to season
  • 5 medium potatoes, peeled
  • 1/4 cup chopped parsley
  • Olive oil

Prawn Bisque

  • 5 baby leeks/1 large leek, finely chopped
  • 2 carrots, finely chopped
  • 1 fennel bulb, finely chopped
  • 2 cloves garlic, finely chopped
  • 30 prawn heads and shells
  • 1 Tbsp tomato paste
  • 250ml white wine
  • +-800ml fish stock
  • 1/4 cup parsley, finely chopped
  • 125 ml cream
  • Olive oil
  • Salt and pepper to season
  • Mircoherbs and fennel leaves to serve

To Make the Bisque

  1. Add a glug of olive oil to a pot and add leeks, carrots, garlic and fennel
  2. Cook until soft, turn up the heat and add the prawn heads and shells
  3. Cook for about 5 minutes or until the prawns caramelising (prawns will begin to turn pinkish)
  4. Add the tomato paste, cook for another minute then add the wine, parsley and enough stock to just cover all the prawns and deglaze the pan
  5. Turn down to a simmer and let it cook fore 25 minutes
  6. After 25 minutes, let it cool, then blend until at smooth as possible (I suggest using a smoothie blender not a hand held one)
  7. Pass through a fine sieve catching any ‘bits’, making sure all the liquid is extracted
  8. Place the strained liquid in a new pot, heat up and add the cream
  9. Season to taste and simmer for a few minutes then remove from the heat
  10. Cover until needed later

Crispy Potatoes

  1. Preheat the oven to 180C
  2. Boil the potatoes in salt water until cooked
  3. Cut into small pieces, drizzle with olive oil, season
  4. Place on a baking tray and cook until crispy and golden (15-20 minutes)

Kingklip

  1. Place a pan on medium – high heat with the butter
  2. Season the kingklip and cook until just done (couple of minutes each side)

To Serve

  1. Put the bisque on the stove to reheat before serving
  2. Place the potatoes at the bottom on a pasta bowl in a mound and sprinkle with parsley
  3. Place the grilled kingklip on top
  4. Divide the bisque between the 5 bowls, spooning it around the kingklip and potatoes
  5. Garnish with micro herbs and fennel leaves

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