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Pan-Fried Whiting with Mussels, Chilli and Aromats

Serves 4
  • Steps
  • Ingredients

Steps

  • For the Vegetables, bring a medium saucepan of salted water to the boil. Prepare an ice bath in a small bowl.
  • Trim and slice the fennel, carrots and asparagus spears thinly. Thinly slice the radish using a mandolin and place into the iced water.
  • When ready to serve, blanch the fennel, carrots and asparagus in the boiling water. Transfer to a medium bowl and toss with the olive oil, salt and pepper.
  • For the Mussels, heat the olive oil in a saucepan over a low heat.
  • Add the fennel, shallots, carrots, garlic, ginger and chilli and cook until softened but not coloured.
  • Increase the heat and add the tomatoes, cover with a lid and cook for 5 minutes.
  • Add the wine and simmer until the liquid has reduced by half. Add the stock and bring to a boil. Add the mussels, cover with a lid and cook until the mussels have opened. Strain the liquid through a fine sieve into a small saucepan and reserve the mussels separately. Remove from the shells to serve.
  • When ready to serve, bring the strained broth to the boil. Remove from the heat and using a stick blender, blend in the butter and mix until smooth. Stir through the lime juice and the herbs. Transfer to a small serving jug and cover, to keep warm.
  • For the Pan-Fried King George Whiting, remove the fillets from the whiting and remove bones.
  • Preheat a large frying pan over medium heat. Add the whiting fillets, skin side down, pressing lightly to keep flat and cook for 1½ minutes. Add the butter, garlic, tarragon and basil stalks and baste the whiting for a further 30 seconds. Season to taste and remove from the pan.
  • To serve, arrange half of the blanched vegetables in the base of each serving bowl. Remove the mussels from the shells and arrange over the vegetables. Top with the Pan-Fried King George Whiting and remaining blanched vegetables. Garnish with drained radish slices, basil and tarragon. Serve with extra Thai green chilli and the sauce on side.

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