Douglas Wright, excutive chef at Loch Fyne Restaurants, uses locally caught whiting from sustainable sources to create this very elegant fish dish.
To make the fish:
Grill the whiting in a griddle pan with garlic butter until the butter is starting to colour. Sprinkle the whiting with fresh breadcrumbs and continue to cook for 2-3 minutes. Finish with chopped parsley. Serve with new potatoes and dill mayonnaise in a ramekin.
To make the mayonnaise:
Put 2 large egg yolks into a bowl. Add 1 crushed garlic clove, lemon juice and vinegar - mix well together. Using an electric whisk in one hand and 10 fl oz (275 ml) vegetable oil in a jug in the other, a small amount of oil to the egg mixture, and whisk that in and repeat. Whisk each drop of oil in thoroughly before adding the next, several drops of oil later the mixture will begin to thicken. At this point you can add the oil in a steady trickle, whisking the whole time. When it's all in, add the dill and season to taste with salt and freshly milled black pepper.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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