Kingklip Wrapped In Parma Ham Recipe

Recipe Wade Kearns Ingredients: (per person)

  • 200g fresh kingklip
  • 20g Parma ham, sliced
  • 120g baby potatoes
  • 50g onion
  • 50g spinach
  • 100g butter
  • 250ml cream
  • 150ml olive oil
  • 1x lemon, freshly squeezed
  • 25g sundried tomatoes
  • Salt and pepper and fresh herbs of your choice
Directions: Clean and trim fish and wrap the parma ham around it. Toss the baby potatoes in herbs, drizzle with olive oil and roast in oven till cooked. Mash once the potatoes are cooked. Wash the spinach thoroughly, chop the onions finely and fry in a saucepan with butter and a little seasoning. Add the spinach and cook for two minutes until soft. Reduce the cream in a sauce pan until half, add butter, seasoning and lemon juice and cook until you’re left with a nice, thick texture. Fry the kingklip in a frying pan for two minutes on each side. Squeeze lemon over the fish and finish in the oven by baking for five minutes. To Plate: Place the spinach in the centre of your plate as the base, before adding the mashed potato. Top with the kingklip wrapped in parma ham. Decorate the plate with lemon butter sauce and blended sundried tomatoes. Head to The Dish Restaurant at the Three Cities' Inn on the Square Hotel in Cape Town (which recently underwent a R35 million refurbishment) to try some of chef Wade Kearns' delicious recipes. Every month, the restaurant hosts Wine & Dine evenings, which include a five-course gourmet meal and wine pairing at R225 per person. For more information about these evenings, contact the Inn on the Square Hotel on 021-423-2050 or via