Oven Baked South Australian King George Whiting

Recipe by Nigel Munzberg, Executive Chef at Royal Adelaide Golf Club, Seaton, South Australia

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Serves 4

Ingredients

King George Whiting Fillet

• 8 King George Whiting Fillets
• ⅛ cup Butter
• 8 stalks Asparagus
• 2 Oranges (peeled and cut into segments)
• Pinch Sea Salt

Egg Gribiche

• 2 Eggs (hard boiled)
• 3 Shallots (finely chopped)
• 2 Tbs. Chives (finely chopped)
• ½ Tbs. Lilliput Capers (wash off excess salt)
• 1 Lemon (juiced and zest)
• 4½ Extra Virgin Olive Oil
• Sea Salt to taste

Champagne Vinaigrette

• 10 Tbs. Champagne Vinegar
• 2 Tbs. Dijon Mustard (French Brand)
• 1 cup Vegetable Oil
• 1 cup Extra Virgin Olive Oil
• Sea Salt and White Pepper to taste

Orange and Vanilla Beurre Blanc

• 4 Small Shallots (peeled and sliced)
• 2 Tbs. Vegetable Oil
• 3⅓ fl. oz. Dry White Wine
• 1 cup Orange Juice
• 3⅓ Tbs. Lime Juice 
• 4 Kaffir Lime Leaves
• 12 Coriander Seeds
• ½ Pinch Saffron
• ½ tsp. Vanilla Paste
• 2¾ Unsalted Buter (chopped)
• Pinch Sea Salt

Garnish

• 1 punnet Micro-Herbs (cut and washed)

Preparation
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King George Whiting Fillet

To clean the fillets, cut and remove the fins. Feel along the middle of the fillet for the bones which are located near the head end of the fillet; make a cut in the shape of a narrow V to remove these bones.

Place the fillet back in the fridge until ready for cooking.

Melt the butter in a tray and coat the fillets in butter.

Fold the fillets skin side up then season with sea salt.

Place under a griller or salamander for 2-3 minutes until the skin starts to golden in color and the flesh of the fillet turns white.

Remove the base of the asparagus and discard. With a peeler peel strips of asparagus for garnish.

Save the asparagus tips which can be blanched in boiling water and refreshed. 

Peel the oranges and remove any excess pith, make a cut between the membranes to segment the orange, retaining any juice.


Egg Gribiche

In a saucepan with boiling water hard boil the eggs for 12 minutes and refresh under running cold water.

Peel and separate the egg whites and the egg yolks then grate finely with a micro-plane. 

Add the shallots, chives, capers and lemon zest then gently mix together.

Drizzle with the lemon juice and extra virgin olive oil and add sea salt to taste.


Champagne Vinaigrette

Add the champagne vinegar, mustard and honey into a food processor and purée. 

While the machine is still running slowly pour in the vegetable oil and extra virgin olive oil and emulsify. Adjust the consistency with a little water if required. 

Season the vinaigrette with sea salt and white pepper to taste. Place into a sauce bottle and refrigerate.


Orange and Vanilla Beurre Blanc

In a saucepan add the shallots and vegetable oil and sauté until golden.

Deglaze with the white wine, orange juice and lime juice then add the kaffir lime leaves and coriander seeds. 

Bring to a simmer then reduce to ¼ of its original volume. 

Strain the reduction into a clean saucepan then add the saffron and vanilla paste and bring back to a simmer.

Turn heat down to low and add the chopped butter to the hot reduction; you can use a whisk to emulsify the sauce or swirl the pan in a circular motion over the heat until the butter has melted creating a smooth glossy sauce.

Season the sauce with a pinch of sea salt. Keep warm.

Assembly

Use a palate knife to remove the cooked whiting fillets and place them on a main plate.

Arrange the orange segments, shaved asparagus and spoon the egg gribiche on top and garnish with the micro-herbs.

Pour the orange and vanilla beurre blanc around the plate. 

Wine Match

Oleary Walker “Polish Hill” Riesling

Royal Adelaide Golf Club in Seaton, South Australia, is one of the few private golf clubs that has an original train line running through it. Image courtesy Royal Adelaide Golf Club.