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Pan-fried whiting fillets with garlic kale

Name: Pan-fried whiting fillets with garlic kale
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4
Cuisine: /french
Ingredients: 1 large bunch (about 500g) kale (see note), stems trimmed; 125g unsalted butter; 2 tablespoons extra virgin olive oil; 3 garlic cloves, finely chopped; 1/2 teaspoon chilli flakes; 1/3 cup (80ml) olive oil; 1/4 cup (35g) plain flour; 8 (about 550g) whiting fillets, skin off; 1/4 cup (60ml) dry white wine; 1/4 cup (60ml) white wine vinegar; 1 eschalot, thinly sliced; 1 tablespoon lemon juice, plus extra wedges to serve; 200g chilled unsalted butter, chopped

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55m

Pan-fried whiting fillets with garlic kale

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by David Prior

delicious. contributor

Oct 03, 2015

Sweet, earthy kale is the star of this elegant pan-fried whiting recipe.

1 large bunch (about 500g) kale (see note), stems trimmed
125g unsalted butter
2 tablespoons extra virgin olive oil
3 garlic cloves, finely chopped
1/2 teaspoon chilli flakes
1/3 cup (80ml) olive oil
1/4 cup (35g) plain flour
8 (about 550g) whiting fillets, skin off

Beurre blanc

1/4 cup (60ml) dry white wine
1/4 cup (60ml) white wine vinegar
1 eschalot, thinly sliced
1 tablespoon lemon juice, plus extra wedges to serve
200g chilled unsalted butter, chopped

Method

1.

For the beurre blanc, bring wine and vinegar to the boil in a saucepan. Add eschalot and season. Reduce heat to low and cook for 6-8 minutes until most of the liquid has evaporated (about 1 1/2 tablespoons liquid should remain). Stir in 2 teaspoons juice. Strain and return to a clean saucepan over medium heat for 30 seconds to warm. Reduce heat to low. Add butter, a piece at a time, whisking constantly so it melts before more is added. Remove from heat and whisk in remaining 2 teaspoons lemon juice. Season to taste, set aside and keep warm.
2.

Meanwhile, blanch kale in a pan of salted boiling water for 5 minutes or until just tender. Drain. Heat butter and extra virgin olive oil in a pan over medium-high heat. Add garlic and chilli, then cook, stirring, for 1 minute or until fragrant. Add kale, season and toss to coat. Cook for a further 10 minutes until tender.
3.

Heat the olive oil in a pan over medium-high heat. Season the flour and use to coat fillets, shaking off excess. Cook fish for 2-3 minutes each side until golden.
4.

Divide kale and fish among plates, spoon over sauce and serve with lemon wedges.