Whole whiting with crab sauce and Jerusalem artichokes

  • Main
  • medium
  • 4
  • 2 hours 45 minutes

PT2H45M

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Ingredients

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Imperial

Whiting

Crab stock

Saffron sauce

  • 1 pinch of saffron
  • 1 egg
  • 50ml of white wine vinegar
  • 250ml of olive oil
  • 50ml of double cream
1
Scale, gut and wash the whiting - you can ask your fishmonger to do this for you if preferred
2
First, make the crab stock. Preheat the oven to 180°C/gas mark 4. Place the crabs on a tray and roast for 45 minutes
3
Once the crabs are cooked, heat the oil in a large saucepan. Sweat the garlic, onion, carrot, tomatoes and orange zest until tender
4
Add the crabs and cover with water and the juice of the orange. Simmer for 1 hour before passing the stock through a sieve. Pour into a fresh pan and cook on the hob until reduced by half. Then, chill and refrigerate
5
For the mayonnaise, separate the egg and combine the yolk with the vinegar and saffron using a whisk. Once combined, gradually add the oil in a thin, steady stream while whisking continuously
  • 1 egg
  • 1 pinch of saffron
  • 50ml of white wine vinegar
  • 250ml of olive oil
6
Whisk the cream into the mayonnaise and thin it down with about 100ml of the crab stock. Keep it cold until serving. Remaining stock can be frozen and used in a bisque or bouillabaisse
  • 50ml of double cream
7
Preheat the oven to 180°C/gas mark 4. Using a pestle and mortar, crush the salt, zest of the lemon, crushed garlic and thyme leaves into a paste. Rub the mixture all over the fish and curl the fish so that the tail is in its mouth
8
Place the fish on a baking sheet lined with baking parchment. Wash the artichokes well and arrange around the fish. Drizzle with olive oil and bake for 25-30 minutes
9
Whilst the fish is baking, steam the seasonal greens until tender
  • 500g of seasonal greens
10
Gently heat the saffron sauce, making sure it does not boil. Once the fish is cooked, place onto a plate and serve with the sauce, Jerusalem artichokes and some seasonal greens
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