Whit­ing with seaweed but­ter

Gourmet Traveller (Australia) - - Food -


“We source our fish di­rectly from our fish­er­man, Justin Ci­colella, who is part of the Fair Fish com­mu­nity-sup­ported fish­ery,” says Ed­wards. “A few times a week we have a chat about what he's catch­ing. Fish this good de­serves to be the hero – a lit­tle seaweed but­ter and a squeeze of lemon is all it needs.” Pic­tured p99.

3 large yel­lowfin whit­ing (or other whit­ing; about 20-25cm in length), cleaned and fins re­moved Ex­tra-vir­gin olive oil, for driz­zling and brush­ing 1 lemon, halved, for squeez­ing, plus ex­tra lemon wedges to serve

Wa­ter­cress or other greens, to serve SEAWEED BUT­TER 5 golden shal­lots, diced 1 gar­lic clove, finely chopped 80 ml (1⁄3 cup) ex­tra-vir­gin olive oil 6 sheets Korean laver or nori (see note) 1 tbsp light soy sauce 2 tsp rice wine vine­gar 200 gm soft­ened un­salted but­ter

1 For seaweed but­ter, com­bine shal­lot, gar­lic, oil and a pinch of salt in a saucepan over low heat, and cook, stir­ring, un­til soft (15 min­utes). Re­move from heat. 2 Hold laver over a gas flame briefly with tongs un­til crisp and toasted, or roast un­der a low grill. Crush laver, add to shal­lot mix­ture and set aside to soften and cool (15 min­utes). Add soy and vine­gar and sea­son with salt (about 1 tsp). Pulse in a food pro­ces­sor un­til a chunky paste forms, then fold through but­ter.

3 Pre­heat a char­coal or other bar­be­cue to high. Lightly brush fish with oil and sea­son with salt (en­sure fish is at room tem­per­a­ture). Grill over in­di­rect heat un­til skin is charred and fish is just cooked through

(6-7 min­utes each side).

4 Squeeze lemon over fish, sprin­kle with sea salt flakes and top with a large spoon­ful of seaweed but­ter. Driz­zle with oil and serve with wa­ter­cress and lemon wedges.

Note Korean laver (toasted seaweed) is avail­able from Asian su­per­mar­kets; sub­sti­tute nori. Wine sug­ges­tion A fruit­for­ward pinot noir, such as

Lucy Mar­gaux “Out of Con­trol”.

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