King george whiting grenobloise
King george whiting is the largest of the whiting family, with firm, sweet, white flesh that cooks very quickly. The grenobloise sauce is from Grenoble, a small French city close to the border where France, Switzerland and Italy meet. This recipe is also perfect with salmon, tuna or even chicken breast.
Ingredients
4 large king george whiting fillets
salt and freshly ground pepper
40g butter
4 tsp water
1 lemon, segmented and juiced
1 tbsp capers, washed and drained
2 slices white bread, toasted and cut into 1cm cubes
1 tsp flat-leaf parsley, chopped
Method
Season the whiting fillet. Melt the butter in a large frying pan over a medium heat until foaming, then add the fish and fry for 5 minutes skin side down, then turn and finish cooking. Set fish aside on a warm plate.
For the sauce, add water to the hot frying pan so the caramelised juices dissolve into the liquid as it boils. Add the lemon segments, capers and bread cubes to the frying pan, return to the boil and season to taste.
To serve, divide the fish between two plates and pour the sauce over and around the fish. Sprinkle with chopped parsley and serve.
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