This whole whiting recipe from Nathan Outlaw looks especially impressive when they’re coiled around neatly on the plate. This is definitely a seafood dish to impress - better yet, the cooking of the fish is relatively straightforward.
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
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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
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
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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
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
Whilst the fish is baking, steam the seasonal greens until tender
500g of seasonal greens
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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
