Buvette's butterflied sand whiting with herb and almond butter

AT A GLANCE

  • Serves 4 people

"I love Buvette's whiting with almond butter. Would you please print the recipe?"

Karl Connors, Manuka, ACT

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  • 4 (1.2 kg) sand whiting, scaled, ungutted
  • 50 gm (1/3 cup) seasoned plain flour
  • 2 eggs, beaten lightly
  • 200 gm (3 cups) medium-fine white breadcrumbs from day-old bread
  • 100 gm clarified butter
  • 2 small lemons, halved
  • 100 gm chilled butter, diced
  • 4 golden shallots, finely chopped
  • 50 gm salted baby capers, rinsed
  • 80 gm (½ cup) roasted almonds, coarsely chopped
  • ¼ cup finely chopped chives
01   Remove whiting fins with scissors. Cut along both sides of spine and around ribs with a filleting knife, being careful not to cut through skin at belly. Cut through spine at back of head and start of tail using scissors, then remove spine and guts. Rinse and dry fish, remove pin bones with tweezers.
02   Place flour, egg and breadcrumbs in separate bowls. Season whiting, then coat first in flour, shaking off excess, then in egg and then breadcrumbs, pressing to coat. Heat clarified butter in a large frying pan over medium-high heat. Add 2 whiting to pan, opened out, and fry cut-side down until golden (3-4 minutes). Turn and fry until just cooked through (1 minute). Place in a low oven to keep warm and repeat with remaining fish.
03   Heat a char-grill pan over high heat and lightly char lemons cut-side down (1-2 minutes).
04   Stir butter in a saucepan over medium-high heat until golden (3-5 minutes). Add shallot, capers and almonds, season to taste, stir in chives, then spoon onto whiting and serve with charred lemons.
NoteThis recipe uses whole whiting; whiting fillets are a time-saving substitute.

Topics:

FISH, BREAD, FISH, SEAFOOD, GOLDEN SHALLOTS, LEMONS, CAPERS, EGGS, BUVETTE, ALMONDS

Recipe:

BUVETTE

Photography:

JOHN PAUL URIZAR

Styling:

AIMEE JONES

FEATURED IN

Oct 2016

Oct 2016

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