Whole Whiting Recipe - Great British Chefs

Whole whiting with crab sauce and Jerusalem artichokes

Main
medium
4
2 hours 45 minutes

PT2H45M

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.

Discover more:

Share recipe

Related recipes

Whiting with melting herb crust

Galton Blackiston

Thai fish cakes with sweet chilli dip

Marcello Tully

Sturgeon with caviar, fennel and dill oil

Kuba Winkowski

Stone bass tartare with lemon, shrimp mayo and seaweed crackers

Pascal Aussignac

Torta de pescado – fried fish sandwich with chipotle mayo and coleslaw

The Kitchen with Great British Chefs

Ingredients

save recipe

recipe saved

print recipe

shopping List

Metric

Imperial

Whiting

4 450g small whole whiting
50g of sea salt
1 lemon, zested
8 garlic cloves, crushed
1 bunch of fresh thyme, leaves picked
500g of Jerusalem artichoke
olive oil
500g of seasonal greens

Crab stock

1000g of shore crab
6 garlic cloves, halved
1 onion, chopped
2 carrots, peeled and chopped
4 tomatoes, ripe, chopped
1 orange, zested and juiced
1 tbsp of olive oil

Saffron sauce

1 pinch of saffron
1 egg
50ml of white wine vinegar
250ml of olive oil
50ml of double cream

save recipe

recipe saved

print recipe

shopping List

Pestle and mortar

Method

save recipe

recipe saved

print method

Scale, gut and wash the whiting - you can ask your fishmonger to do this for you if preferred

4 450g small whole whiting

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

1000g of shore crab

Once the crabs are cooked, heat the oil in a large saucepan. Sweat the garlic, onion, carrot, tomatoes and orange zest until tender

1 tbsp of olive oil
6 garlic cloves, halved
1 onion, chopped
2 carrots, peeled and chopped
4 tomatoes, ripe, chopped
1 orange, zested and juiced

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

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

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

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

50g of sea salt
1 lemon, zested
8 garlic cloves, crushed
1 bunch of fresh thyme, leaves picked

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

500g of Jerusalem artichoke
olive oil

Whilst the fish is baking, steam the seasonal greens until tender

500g of seasonal greens

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

Discover more: