Kip Filet with Grapefruit Sauce
Submitted by littlee8
Chicken fillets (kip is Dutch for chicken) pan-seared and served with a creme fraiche and red grapefruit sauce brightened with shallots and coriander. A quick, elegant Dutch-style main.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minKip is the Dutch word for chicken, and this Netherlands-inspired dish pairs quickly seared chicken fillets with a creamy grapefruit sauce that walks a clever line between bright and rich. The magic is in working with the whole fruit: peel the grapefruit down to the flesh, cut out the segments between the membranes, and save every drop of juice that runs onto the cutting board. That juice becomes the backbone of the pan sauce.
Searing the chicken first leaves behind the fond that flavors everything else. Soft shallots go in next, followed by the reserved grapefruit juice and a pour of creme fraiche. A quick cornstarch slurry thickens things up, and a pinch of ground coriander adds a citrus-adjacent warmth that echoes the grapefruit without fighting it. Nestling the segments back into the warm sauce at the end keeps them plump and juicy.
Pro Tips
- Use ruby red grapefruit for the prettiest color and a slightly sweeter sauce than white.
- Work over a bowl when segmenting; every tablespoon of juice counts.
- Slice the chicken against the grain after resting for maximum tenderness.
- Do not boil the sauce hard after the creme fraiche goes in; it can break. A gentle bubble is what you want.
Variations
- Substitute blood orange segments and juice when they are in season for a ruby-toned twist.
- Add a splash of dry white wine with the shallots for more depth.
- Finish with fresh tarragon or chives for a herbal lift.
Ingredients
Directions
Use a potato peeler to remove the peel from the grapefruits down to the flesh. With a knife, remove the grapefruit segments between the membranes, keeping them as whole as possible. Save the juice in a bowl.
In a large skillet, sauté the kip filets in hot oil until brown, about 5 minutes. Meanwhile, peel and chop the shallots.
Salt and pepper the kip filets. Remove them from the pan and keep warm. In the same pan, sauté the shallot until translucent. Stir in about ¼ cup of the reserved grapefruit juice and the creme fraiche; let the sauce come to a boil.
Stir in the cornstarch and cook until the sauce slightly thickens. Add the coriander plus salt and pepper to taste. Add the grapefruit slices to the sauce and warm gently.
Cut the kip filets into crosswise slices. Arrange each kip filet on a plate, with grapefruit segments between the slices. Pour the sauce over.
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