Here’s my first attempt at a dish from Josh Niland’s remarkable and scary cookbook “The Whole Fish”. Josh is renowned for using the whole fish. THE WHOLE FISH.
I surprised the person at the local fish market (a favourite haunt) when I said that I wanted to scale and gut the whiting myself. Having done that, I lost the will to attempt to cook the scales or guts.
I then laboriously reverse-butterflied and pinboned 4 whiting. I took AGES, but I improved. I kept the bones and heads and made some fish stock to go into the sauce. c
The sweet potato, sliced fennel bulb and fish were cooked on the BBQ.
I must admit that I tweaked Josh’s sauce recipe.
300ml of the fish stock that I’d made
1/2 cup of white wine (the recipe said verjuice and we were out of it)
A piece of orange peel
Some fennel seeds
Fresh tarragon from the garden
Reduce it all down and add 80g butter. The sauce was fantastic. The peas go realy well.
A great meal.
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