INGREDIENTS
4 slices prosciutto
8 kingklip fillets
15 ml Clover Ghee
salt and freshly ground black pepper to taste
250 g mangetout peas
Caper butter
100 ml (90 g) Clover Farmstyle Butter
30 ml fresh basil leaves, chopped
15 ml capers, chopped
2 cloves garlic, peeled
4 spring onions, trimmed
Method
To prepare caper butter, place all the ingredients in a food processor and process until a smooth paste is formed.
Use immediately or spoon onto a sheet of foil or grease-proof paper, shape into a roll and close the ends.
Refrigerate.
Spread a thick layer of caper butter on each fish fillet.
Top each fillet with a slice of prosciutto.
Melt the ghee in a heavy-based frying pan.
Add the fish to the pan with the prosciutto topping facing down.
Fry for 5 – 7 minutes or until prosciutto is crispy, flip over and fry for a further 5 – 7 minutes or until fish is cooked.
Season to taste. Meanwhile, blanch the peas in boiling water for 1 minute, drain and cover with iced water.
Drain peas and divide between 4 serving plates.
Spoon fish on top of peas and serve with remaining caper butter.
Variation
Replace the kingklip with Cape salmon.
CLOVER INGREDIENTS USED IN THIS RECIPE
