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April 29, 2014

ol Donyo Lodge’s Kingfish with Aniseed and Almond Sauce – a Relais & Chateaux delicacy!

Relais Fish

King Fish with a Creamy  Aniseed and Almond Sauce

The sauce really makes this dish. A creamy, chunky sauce with smooth, prominent tones of aniseed, smoked bacon and cardamom. The slight crunch that the almonds give compliments the delicate texture of the fish. This dish doesn’t require a starch but would beautifully complimented with some freshly steamed asparagus or Green Beans tossed in butter.
We choose to use king fish as it is quite firm and meaty but this can be adapted to your favourite fish.

Serves 6

Ingredients:

6 Fresh, 5 Ounce king fish Pieces
3 Large shallots, peeled and finely chopped
1 Clove of garlic, peeled and finely chopped
4 Slices double smoked bacon, cut in ¼ inch strips
½ Cup sliced skin on almonds
½ Teaspoon ground cardamom
½ Teaspoon ground Anise
8 Cardamom pods
2 Whole star anise
1 Tablespoon Coriander seeds, crushed
1 Cup/250ml White wine
1 Cup/250ml Fish stock
1 Cup/250ml Heavy whipping cream
¼ Tablespoon lemon juice
4 Tablespoons butter for cooking
2 Tablespoons butter, cold and small dice

Salt and freshly ground white pepper

Method:
In a deep sided sauté pan melt 2 tablespoons of the butter. Once melted add the garlic, followed by the shallots. Cook over a medium heat until soft. Add the bacon and cook for 3 minutes now add the almonds.
Cook this mixture for three more minutes and then add the whole and ground cardamom, the whole and ground anise and the coriander. Stir the spices in and cook the mixture for 4 minutes.
Turn up the heat and add the wine. Bring to a boil and reduce the liquid by half.
Add the stock and reduce that by half as well.
Now add the cream, stir it in, bring to a boil and turn down the heat so the sauce is at a slow simmer. Simmer the sauce for 20 minutes.
Once simmered, stir in the lemon juice followed by the butter. Stir the sauce until all of the butter is incorporated. Season with salt and pepper and turn down the sauce to the lowest heat possible.
To cook the fish, you can either grill it by melting the leftover butter and brushing the fish with it before grilling or heat the butter in a heavy, non-stick frying pan. When the butter begins to brown, place the fish in the butter, turn down the heat and cook on one side for 4-5 minutes before carefully turning the fish over and cooking for 3 minutes more.
To serve, simply serve the fish with your chosen sides be it salad, asparagus, pasta and then spoon a few generous spoonfuls of sauce over the fish. Try not to serve the whole aniseed on the fish.

Compliments of Tim & Kamani,

Tim and Kimani_edited

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Relais Fish

King Fish with a Creamy  Aniseed and Almond Sauce

The sauce really makes this dish. A creamy, chunky sauce with smooth, prominent tones of aniseed, smoked bacon and cardamom. The slight crunch that the almonds give compliments the delicate texture of the fish. This dish doesn’t require a starch but would beautifully complimented with some freshly steamed asparagus or Green Beans tossed in butter.
We choose to use king fish as it is quite firm and meaty but this can be adapted to your favourite fish.

Serves 6

Ingredients:

6 Fresh, 5 Ounce king fish Pieces
3 Large shallots, peeled and finely chopped
1 Clove of garlic, peeled and finely chopped
4 Slices double smoked bacon, cut in ¼ inch strips
½ Cup sliced skin on almonds
½ Teaspoon ground cardamom
½ Teaspoon ground Anise
8 Cardamom pods
2 Whole star anise
1 Tablespoon Coriander seeds, crushed
1 Cup/250ml White wine
1 Cup/250ml Fish stock
1 Cup/250ml Heavy whipping cream
¼ Tablespoon lemon juice
4 Tablespoons butter for cooking
2 Tablespoons butter, cold and small dice

Salt and freshly ground white pepper

Method:
In a deep sided sauté pan melt 2 tablespoons of the butter. Once melted add the garlic, followed by the shallots. Cook over a medium heat until soft. Add the bacon and cook for 3 minutes now add the almonds.
Cook this mixture for three more minutes and then add the whole and ground cardamom, the whole and ground anise and the coriander. Stir the spices in and cook the mixture for 4 minutes.
Turn up the heat and add the wine. Bring to a boil and reduce the liquid by half.
Add the stock and reduce that by half as well.
Now add the cream, stir it in, bring to a boil and turn down the heat so the sauce is at a slow simmer. Simmer the sauce for 20 minutes.
Once simmered, stir in the lemon juice followed by the butter. Stir the sauce until all of the butter is incorporated. Season with salt and pepper and turn down the sauce to the lowest heat possible.
To cook the fish, you can either grill it by melting the leftover butter and brushing the fish with it before grilling or heat the butter in a heavy, non-stick frying pan. When the butter begins to brown, place the fish in the butter, turn down the heat and cook on one side for 4-5 minutes before carefully turning the fish over and cooking for 3 minutes more.
To serve, simply serve the fish with your chosen sides be it salad, asparagus, pasta and then spoon a few generous spoonfuls of sauce over the fish. Try not to serve the whole aniseed on the fish.

Compliments of Tim & Kamani,

Tim and Kimani_edited

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