Roasted Kingklip from The Plettenberg

A while back, I stayed at beautiful The Plettenberg in Plettenberg Bay as part of the #MeetSouthAfrica campaign. It is the most exquisite hotel, with views to die for.

The decor at The Plettenberg is inspired by marine colours

The decor at The Plettenberg is inspired by marine colours

South African elements, like the Protea and ostrich eggs are common features

South African elements, like the Protea and ostrich eggs are common features

Sunrise at The Plettenberg

Sunrise at The Plettenberg

Breakfast with a view

Breakfast with a view

The Plettenberg is part of an exclusive group of hotels, managed by The Collection by Liz McGrath; all unique luxury properties with exceptional service and restaurants that are destination in their own right. We had way too little time to enjoy this amazing hotel, and I really hope to come back here one day. But in the meantime, my most tangible memory is a lovely cookbook that includes recipes from all three hotels in the McGrath Collection; The Plettenberg, The Marine (Hermanus) and The Cellars-Hohenort (Constantia).

Not so long ago, I tried out one of the recipes and I though I’d share it with you to give you a taste of The Plettenberg (pun intended!).


With a crisp salmon & lemongrass risotto cake and cucumber salad with wasabi dressing:

Risotto Cake

  • 40ml olive oil
  • 1 small onion, finely chopped
  • 10ml grated fresh root ginger
  • 1 clove garlic, crushed
  • 200g risotto rice
  • 100ml boiling chicken stock
  • 30ml finely chopped lemon grass
  • 40g smoked salmon, diced

Heat the oil in a heavy-based pan and saute the onion until tender (but not browned). Add the ginger, garlic and risotto rice and saute for 3 min. Slowly drizzle in the wine, followed by the chicken stock and salt & pepper to taste. Continue cooking, stirring all the time, until the risotto is thick and the rice tender. Set aside to cool, then add the lemon grass. Shape half of the risotto into 4 round cakes using a pastry cutter, add the salmon and then cover with the remaining risotto. Press down to ensure that the cake is packed firmly.

Cucumber salad

  • 1 English cucumber, peeled, seeded ad cut into thin pieces
  • 10ml wasabi paste
  • 10ml rice wine vinegar
  • 15ml canola oil
  • 2.5ml salt

Combine all ingredients and set aside for at least one hour.

Fry 4 200g kingklip portions in oil until golden, then roast for about 4 minutes at 200 degrees. Dust the risotto cakes with flour and panfry until golden. Arrange a portion of cucumber salad on each plate and set a portion of kingklip on top. Place a risotto cake on the plate and garnish with roasted or steamed asparagus. Enjoy with a glass of unwooded Chardonnay.





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