Fish Entrees

Escabeche of whiting and preserved lemon aioli

Name: Escabeche of whiting and preserved lemon aioli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 8 whiting fillets (skin on), pin-boned; 1/3 cup (80ml) olive oil; 1 small carrot, thinly sliced; 1 small fennel bulb, thinly sliced, fronds reserved; 3 eschalots, thinly sliced; 2 garlic cloves, thinly sliced; 1 unwaxed lemon, thinly sliced; 2-3 thyme sprigs; 2 bay leaves; 1 tsp coriander seeds, crushed; 1 tsp fennel seeds, crushed; 100ml white wine vinegar; 1/4 cup mixed torn fennel fronds, flat-leaf parsley, chervil and tarragon leaves; Crusty bread and aioli, to serve; 2 egg yolks; 1 1/2 tsp white wine vinegar; 1/2 tsp Dijon mustard; 1/2 garlic clove, chopped; 1/4 preserved lemon, rind only, finely chopped; 1 cup (250ml) sunflower oil

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by James Grant and Alex Elliott-Howery

The husband-and-wife team behind Cornersmith café

Oct 15, 2015

This beautiful whiting is perfect served as an entrée or alternatively served with fresh crusty bread as a main. Book extract from Cornersmith: Recipes from the Cafe and Picklery by Alex Elliot-Howery and James Grant (Murdoch Books)

8 whiting fillets (skin on), pin-boned
1/3 cup (80ml) olive oil
1 small carrot, thinly sliced
1 small fennel bulb, thinly sliced, fronds reserved
3 eschalots, thinly sliced
2 garlic cloves, thinly sliced
1 unwaxed lemon, thinly sliced
2-3 thyme sprigs
2 bay leaves
1 tsp coriander seeds, crushed
1 tsp fennel seeds, crushed
100ml white wine vinegar
1/4 cup mixed torn fennel fronds, flat-leaf parsley, chervil and tarragon leaves
Crusty bread and aioli, to serve

Preserved lemon aioli

2 egg yolks
1 1/2 tsp white wine vinegar
1/2 tsp Dijon mustard
1/2 garlic clove, chopped
1/4 preserved lemon, rind only, finely chopped
1 cup (250ml) sunflower oil

Method

1.

For the aioli, place egg, vinegar, mustard, garlic and lemon in a food processor. Season with a little salt, then start the machine and add the oil very slowly in a thin, steady stream. Blend until thick and creamy, then check seasoning.
2.

Season fish on both sides. Heat 2 tsp oil in a large frypan over medium-high heat and cook fish in two batches, skin-side down, for 1-2 minutes, then turn and cook for a further 30 seconds or until almost cooked, but still slightly translucent, adding extra 2 tsp oil as needed. Transfer to a glass dish that holds the fish in a single layer.
3.

Heat remaining 1/4 cup (60ml) oil in a large pan over medium heat. Add carrot, fennel, eschalot and garlic, and cook for 3-4 minutes until beginning to soften. Add lemon, thyme, bay, crushed coriander and fennel seeds, vinegar and 300ml water.
4.

Bring to the boil, season, then reduce heat and simmer for 5 minutes. Pour the hot marinade over the fish, allow to cool for 10-15 minutes, then chill for at least 4 hours or overnight.
5.

Bring escabeche to room temperature, top with fennel fronds and herbs, and serve with crusty bread and aioli.