Fish Entertaining

Whiting with fennel, finger lime and roasted bone sauce

Name: Whiting with fennel, finger lime and roasted bone sauce recipe
Yield: 4
Ingredients: 1 bunch long green shallots, halved widthwise; 1 cup (250ml) neutral oil such rice bran oil, plus extra to brush; 4 x 600g whole King George or sand whiting, cleaned, scaled, filleted (bones reserved); 1 small fennel, bulb shaved; 2 finger limes, pearls removed; Flat-leaf parsley & chervil leaves, to serve; Reserved whiting bones (approx 900g), rinsed, drained; Extra virgin olive oil, to drizzle; 1 large fennel bulb, chopped; 1 large leek, trimmed, washed, chopped; 2 bay leaves; 6 thyme sprigs; 2 tsp coriander seeds, toasted; 2 tbs extra virgin olive oil; 4 eschalots, finely chopped; 1 tsp each whole white pepper & coriander seeds; 1 cup (250ml) dry white wine; 1 tbs white wine vinegar; 600ml fish stock (recipe above); 100g cold unsalted butter, chopped; Long green shallot oil (recipe above), to taste

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by Matt Stone

Aug 03, 2020

Elevate your entertaining game with this no-waste whiting recipe.

1 bunch long green shallots, halved widthwise
1 cup (250ml) neutral oil such rice bran oil, plus extra to brush
4 x 600g whole King George or sand whiting, cleaned, scaled, filleted (bones reserved)
1 small fennel, bulb shaved
2 finger limes, pearls removed
Flat-leaf parsley & chervil leaves, to serve

Fish stock

Reserved whiting bones (approx 900g), rinsed, drained
Extra virgin olive oil, to drizzle
1 large fennel bulb, chopped
1 large leek, trimmed, washed, chopped
2 bay leaves
6 thyme sprigs
2 tsp coriander seeds, toasted

Roasted bone sauce

2 tbs extra virgin olive oil
4 eschalots, finely chopped
1 tsp each whole white pepper & coriander seeds
1 cup (250ml) dry white wine
1 tbs white wine vinegar
600ml fish stock (recipe above)
100g cold unsalted butter, chopped
Long green shallot oil (recipe above), to taste

Method

1.

Preheat oven grill to high. To make the long green shallot oil, place the root end on an oven tray and lightly drizzle with oil. Cook under the grill, turning frequently, for 6-8 minutes. Remove and allow to cool. Roughly chop cooked onion and the fresh tops. Place in a blender with the oil, season to taste and whiz on high speed until finely chopped. Transfer mixture to a very fine sieve or muslin cloth set over a bowl. Set aside for 1 hour-1 hour 30 minutes until oil is drained. Set aside until ready to use.
2.

Preheat oven to 220°C. For the stock, place fish bones in a large roasting pan. Drizzle with olive oil and season. Roast for 40-45 minutes until slightly golden. Transfer to a large heavy-based saucepan with the fennel, leek, herbs, coriander seeds and 2L water. Place over high heat and bring to a simmer. Reduce heat to low and simmer gently, skimming any impurities that rise to the surface, for 45 minutes. Strain stock through a fine sieve into a medium saucepan. Bring to the boil over high heat, reduce heat to medium and simmer for 12-15 minutes until reduced by half.
3.

For the sauce, heat the olive oil in a medium saucepan over high heat. Add the eschalot, pepper and coriander seeds. Cook, stirring occasionally, for 4-5 minutes until eschalot has softened. Add the wine and vinegar and cook for 4-5 minutes until reduced by three-quarters. Stir in the fish stock and bring to the boil. Reduce rapidly for 15-20 minutes until there is about 150ml remaining. Strain through a fine sieve, set aside and keep warm.
4.

When ready to serve, bring the sauce to a boil and whisk in butter, one quarter at a time. Reduce the heat to as low as possible and add enough long green shallot oil to give the sauce a green tint and give it a nice flavour, keep tasting it. Season with salt.
5.

Preheat oven grill to high. Brush both sides of the fish with extra oil and season well. Place fish, skin-side up, on a large greased oven tray. Grill for 4-6 minutes until skin blisters. Transfer to a large serving platter and drizzle over some roasted bone sauce. Scatter over shaved fennel, finger lime pearls and herbs and serve with remaining sauce alongside.