Kingfish a la grenobloise
A classic French combination given an Aussie twist by using kingfish. It makes a really quick but classy main course for lunch or dinner. The delicious hiramasa (farmed kingfish from South Australia) we now have is great because it means there is a year-round supply of an otherwise seasonal fish and that the kingfish are always of a consistent size.
Manu’s French Kitchen: recipes by Manu Feildel, photography by Chris Chen, published by Penguin Lantern
