Ingredients

Kingfish

• 4 x 140g kingfish fillets, skin on
• 50ml olive oil
• 50g butter
• Flaky salt
• 1 lemon
• White pepper, ground

Baby Carrots

• 300g baby carrots, peeled
• 1tsp Ras El Hanout spice
• 20ml extra-virgin olive oil

Kale

• 200g kale
• 2 shallots, sliced
• 2 sprigs thyme chopped
• 200ml chicken stock
• 30g butter

Olive Oil & saffron emulsion

• 200ml extra-virgin olive oil
• 2 oranges
• 2 pinches saffron
• 1tbsp rice wine vinegar
• 25g The Landing Kanuka honey
• 1tsp wholegrain mustard
• 2 pinches xanthan gum

Method

Step 1 for the Olive oil emulsion

1. Put the zest of one orange and the juice of two oranges with the saffron in a beaker and leave to infuse for 30 mins.
2. Add the mustard, rice wine vinegar and olive oil and let sit for a minute, so the olive oil separates to the top.
3. Start blending with a stick blender by pulsing 3-4 times to combine, then blend until smooth.
4. Add the xanthan gum in small additions to reach the desired consistency.

Step 2

1. Peel then roast the carrots with the olive oil on 220c until lightly caramelised.
2. Add the Ras El Hanout spice then roast for 1 minute, season with salt and pepper.
3. Keep warm.

Step 3 Cook Kingfish

1. Pat the kingfish fillets dry with paper towels and season both sides with salt and pepper.
2. Heat the olive oil in a large pan over medium-high heat.
3. Once the oil is hot, carefully add the kingfish fillets to the skillet, skin-side down.
4. Cook the fillets for about 4-5 minutes on each side, or until they are golden-brown and cooked through. The cooking time will depend on the thickness of the fillets.
5. During the last minute of cooking, add butter to the skillet. Allow the butter to melt and baste the kingfish fillets with the butter.
6. Squeeze the lemon juice over the fillets and continue to cook for another minute, allowing the flavours to meld together.
7. Remove the pan from the heat and transfer the kingfish fillets to serving plates.

Step 4 Kale

1. Wash the kale, then remove the stems and chop.
2. Sauté the shallots in the butter, then add the kale and chicken stock.
   Reduce the chicken stock until the kale is tender, then season with salt and pepper.

Plating

1. Arrange the kingfish fillets on warmed plates.
2. Put the kale next to the kingfish, then the baby carrots.
3. Drizzle the olive oil and saffron emulsion around the fish.
4. Garnish with fresh herbs.