Président
FETA-CRUSTED KINGKLIP
By Karen Els for Lactalis
Restaurant-worthy but weeknight achievable – this golden-crusted kingklip resting on a pool of saffron cream sauce is the kind of show-off dish that will have your friends begging for the recipe.
Serves 4
What You’ ll Need
• 80g Président Feta, crumbled
• 50g pistachios, roughly crushed
• 2 tablespoons fresh breadcrumbs
• 1 tablespoon olive oil
• 4 kingklip fillets( approx. 180g each)
• salt & black pepper
For the saffron cream sauce
• 1 tablespoon Bonnita Butter
• 1 small shallot, finely chopped
• 1 garlic clove, minced
• Generous pinch of saffron threads, steeped in 2 tablespoons warm water
• 250ml Parmalat Cream
• squeeze of lemon
• salt & white pepper
Let’ s Cook
1. Preheat the oven to 200 ° C. Mix the feta, pistachios and breadcrumbs together with olive oil to form a rough crumb. Season the kingklip fillets and press the crust firmly onto the top of each fillet.
2. Place on a lined baking tray and bake for 12 – 15 minutes until the crust is golden and the fish flakes easily.
3. Meanwhile, melt butter in a small saucepan over medium heat. Soften the shallot and garlic for 2 – 3 minutes.
4. Add the saffron with its soaking water and the Parmalat Cream.
5. Simmer gently for 5 minutes until slightly thickened. Finish with a squeeze of lemon and season to taste.
6. Spoon the saffron sauce onto plates and rest the crusted kingklip on top.
36 | Spring 2026 • essentialflavours. co. za