Edition June 2025

Kingklip seems to be chefs’ favourite in the colder months. 

This month we feature Chef Thulane Kekana’s Grilled Kingklip with Beurre Blanc.  Rich in flavour and effortlessly elegant, it is the kind  of dish that brings both warmth and comfort to the table.

Beurre Blanc

Ingredients

• 100 ml dry white wine (such as sauvignon Blanc).
• 50 ml white wine vinegar.
• 1 small shallot finely chopped.
• 200 g cold unsalted butter cut into cubes. 

Method

• Pour the wine, vinegar and shallots into a saucepan set over a medium-high heat. Bring to a simmer and cook.
• Pour the wine, vinegar and shallots into a saucepan set over a medium-high heat. Bring to a simmer and cook until the liquid has reduced to about 1 to 2 tablespoon. Strain the mixture into a jug and discard the shallots. Pour 1 tablespoon back into the saucepan.
• Put the pan over a low heat and vigorously whisk in the butter, a cube at a time, only adding another cube after the previous addition has melted into the sauce and emulsified. Keep a close eye on the heat – if the sauce starts to look greasy or you can see obvious streaks of butter, remove from the heat and continue whisking, but do not add any more butter until it looks cohesive again.
• Once at least half of the butter has been added, start whisking in two cubes of butter at a time. The sauce should start to look thick and glossy and will take on the consistency of double cream. The process will take about 20 to 25 minutes. Season to taste with another splash of the initial reduction, and salt and pepper.

Kingklip and vegetables

Ingredients

• Good quality Fresh Kingklip Fillets (skin off, bone out).
• Butter.
• Crushed Garlic.
• Seasoning of choice (I used Robertson Fish Spice).
• Salt and pepper.
• Asparagus.
• Potatoes.
• Asparagus sauce. 

Method

• Line a tray with tinfoil.
• Place Kingklip fillets and asparagus on lined tray.
• Season with salt and pepper and spice of choice.
• Spread a generous amount of crushed garlic on top.
• Place a few knobs of butter on each fillet.
• Turn oven onto Grill function (high heat).
• Place tray on top shelf under grill and grill for 8 to 10 minutes.
• Boil diced potatoes till soft then strain and mash adding olive oil salt and white pepper. 

Tip: Serve immediately. This meal can be paired with a Chenin Blanc. 

About the chef
Chef Thulane Kekana’s vibrant culinary career spans nearly a decade marked by his experience in overseeing the smooth running of hospitality establishments, crafting innovative menus and mentoring emerging talent in the kitchen. 
Specialising in main course, pastry and deli, he excels in menu development and costings, chef training, stock management and delivering exceptional food and service with every dish.
For more information, email Chef Kekana: thulanekekanan@gmail.com 
Or connect with him on Facebook @Thulane Kekana