Reel Action recipes brought to you by Ken the Chef.....

     

KING GEORGE WHITING RECIPE

Pan fried Whiting Fillets with Mushrooms poached in Chardonnay with green peppercorn cream sauce.

  

    6 Fillets of Western Port King George Whiting
    100g of butter

  Sauce: 500ml Chardonnay
6 button mushrooms - quartered
1 heaped teaspoon of whole green peppercorns
200ml of thickened cream
6 sprigs of Parsley - chopped
Mix together 1 teaspoon corn flour with 2 teaspoons of water.
 		 Place chardonnay and mushrooms in pan & poach the mushrooms for 10 minutes until tender. Remove the mushrooms and place in a bowl. Add the cream and peppercorns to the chardonnay and simmer for 8 minutes to reduce the volume of sauce. Add Corn Flour mix & stir until the sauce will coat the back of the wooden spoon.
Turn off heat & add mushrooms and parsley, season to taste & let sit. 		 
   
  Method : Dust the whiting fillets in seasoned plain flour
Add 100g of butter to fry pan and melt the butter
Cook the whiting skin side up first on low heat for 2 minutes each side. Only turn the fillets once.
Place whiting fillets on plate and coat with the sauce. Garnish with a slice of lemon and parsley.
This dish is pictured served with Ratatouille and whole baby potatoes.