Kip Filet with Grapefruit Sauce
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
grapefruit
red |
|
| 500 | grams |
kip fillets
|
* |
| 2 | tablespoons |
vegetable oil
|
|
| 2 | each |
shallots
chopped fine |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ⅛ | liter |
creme fraiche
|
*
|
| 1 | tablespoon |
cornstarch
|
|
| ½ | teaspoon |
coriander
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
grapefruit
red |
|
| 5E+2 | grams |
kip fillets
|
* |
| 3E+1 | ml |
vegetable oil
|
|
| 2 | each |
shallots
chopped fine |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 0.1 | liter |
creme fraiche
|
*
|
| 15 | ml |
cornstarch
|
|
| 2.5 | ml |
coriander
ground |
|
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.
