|Stuffed Whiting Rolls|
Cooking time: 25 minutes ingredientsserves 4 2 x 1 pound whiting, filleted and skinned 1/3 cup butter 2 tablespoons chopped fresh herbs, such as chives, mint, parsley, balm salt freshly ground black pepper grated rind and juice of 1 lemon 3/4 cup fresh white breadcrumbs Method 1. Heat the broiler to moderate. Cut each fillet in half lengthwise, so you have 8. Cream the butter with the herbs, seasoning, lemon rind and a few drops of the lemon juice. 2. Beat in the breadcrumbs. Divide this mixture into 8 portions and spread over the fish pieces. Roll them up and tie with string or secure with wooden cocktail sticks (picks). 3. Place the fish rolls in one layer in a flame-proof gratin dish & sprinkle over the remaining lemon juice. 4. Broil for 5 - 8 minutes on each side or until the fish flakes easily.
|Whiting Fish Curry with Easy Pilau Rice & Indian Spiced Onions|
I have used whiting in this particular recipe for two people, which is actually a member of the cod family and is considered by many to be every bit as tasty as its seriously endangered cousin. The first step, however, should be to prepare the spiced onions, as they will ideally require a couple of hours in the refrigerator for the flavours to infuse. Spiced Onion Ingredients 1 large white onion 1 tbsp tomato ketchup 1 tsp hot chilli powder 1/2 tsp ground fenugreek 1 tsp caster sugar 1 tsp fresh lemon juice 6 fresh mint leaves Salt to taste Method The onion should be peeled and either diced or sliced, depending upon preference. It should be added to a glass bowl. The mint leaves should be roughly chopped and added to the onion along with the remainder of the ingredients. Stir carefully and very well. Cover with clingfilm and refrigerate for at least a couple of hours. Note that this could be done the night before where time is going to be an issue. Fish Curry and Rice Ingredients 2 large whiting fillets 1 pint jar of curry sauce (strength as desired) 6oz basmati rice 1 and 1/2 pints of water 1 2" cinnamon stick 4 whole cloves 2 cardamom pods 2 bay leaves Salt Method The spices should be placed in a large pot and the water and a little salt added. Put the pot on to a high heat for the water to reach a boil. While the water is heating, rinse the rice thoroughly in a sieve under running cold water. Add the rice to the boiling water and stir well, once only. When the rice is added to the water, add the curry sauce to a deep frying pan and put on to the heat to reach a simmer. When it is simmering, add the whiting fillets and fry for four minutes, before turning them very carefully with a fish turner and cooking for a further four minutes. The rice is ready after ten minutes. Drain it through a sieve and use a teaspoon to remove the bay leaves, cinnamon stick, cardamom pods and be sure particularly to remove all the cloves. Stray cloves can lead to urgent dental assistance being required... The rice can simply be spread on the plate as a bed upon which to serve the curried whiting. I have instead, however, lined a small bowl with clingfilm, packed in the rice and upended it on the serving plate. The bowl should then lift away and the clingfilm peeled free. The whiting can then carefully be plated and some of the curry sauce spooned on top. The spiced onions should be removed from the refrigerator and a generous spoonful added to each plate. You may also wish to consider serving this dish with some incredibly simple, homemade chapatis.
|Baked Whiting With Potato Gratin|
(serves 4) 3-4 whole whiting (hake), scaled & gutted 2 medium onions, sliced 3 cloves of garlic, smashed 1 cup of sliced fennel bulb 2 Tbsp. chopped fresh parsley 2 tsp. fresh thyme 2 Tbsp. extra-virgin olive oil 1 heaping tsp. of sea salt 1/2 tsp. fresh ground pepper + 2 Tbsp. olive oil reserved for later 4 large Yukon Gold Potatoes, washed & sliced into 1/4 thickness (you may choose to peel potatoes or not) 2 ripe tomatoes, sliced 1/4 cup dry white wine 1/2 cup vegetable or chicken stock 1 lb. of fresh clams, well scrubbed (optional) 2 Tbsp. of chopped fresh fennel fronds salt and pepper to taste Pre-heat your oven to 450F. Rinse your potatoes and scrub the skins well if you intend to leave them on. Slice into 1/4 inch slices and add to a large bowl along with the sliced onions and fennel, garlic, thyme, parsley, salt and pepper and olive oil. Toss to coat well and transfer to a deep baking vessel or casserole dish. Now add the wine and stock and top with your sliced of tomatoes. Place the potatoes in the oven for 40 minutes our until your potatoes are golden and fork-tender. In the meantime, if not already done by your fish monger, scale, gut and trim your whiting. You may choose to lop-off the heads or not. Rinse the fish well, pat-dry. Drizzle the fish with olive oil and season with salt and pepper inside and out. Reserve until potatoes are ready. When your potatoes are cooked, remove the baking vessel and crank up your oven to the broiler setting and raise the rack to one position above the middle rack. Place the fish on top of the potatoes and spread the clams around the dish. Place the baking vessel back in the oven and broil until your fish crisps up and becomes golden and the clams open up. Carefully remove from the oven and top with the chopped fresh fennel fronds. Divide and serve , drizzle some more extra-virgin olive oil, a wedge of lemon.
Crispy Baked Whiting Whiting is a delicate fish with a mild flavor and is a popular catch among beach fishermen. It is also very simple to prepare in the kitchen, whether it is baked, sauteed, or fried! Recipes for other species of white flakey fish can easily be adapted to accommodate Whiting. Here is a quick recipe for baked Whiting using breadcrumbs, lemon juice, parmesan cheese, paprika, garlic powder, and white wine (optional). Combine the breadcrumbs, cheese, and seasonings in a shallow bowl. In a second bowl, add the juice from a freshly squeezed lemon and the white wine. Have a greased baking dish handy. Rinse the Whiting filets and gently pat dry. Dip each filet into the lemon juice and dredge through the breadcrumb mixture. Place in prepared baking dish. Bake at 425F for about 20-25 minutes, or until the fish is flakey & the breading is slightly crispy. Alternatively, you could also place the breaded filets onto a ovenproof cooling rack/cookie sheet combo so that both sides get crispy just like our Parmesan Crusted Tilapia. Enjoy! INGREDIENTS: 1/2 cup Italian style breadcrumbs 2 Tbsp parmesan cheese 1/2 tsp paprika 1/8 tsp garlic powder 1 lb whiting filets (or any other white flakey fish) 3 Tbsp lemon juice 2 Tbsp white wine PREPARATION: Preheat oven to 425F. Grease baking dish. Rinse and pat dry fish filets. Combine first four ingredients in a shallow bowl. Combine lemon juice and white wine in another shallow bowl. Dip each filet in lemon juice mixture and then dredge through breadcrumb mixture. Place in prepared dish. Repeat with all filets. Bake in preheated oven for 20-25 minutes, or until fish flakes easily and breading is crispy.