The Stove
Whiting recipe
Fillets of white fish with butter sauce is one of my favourite meals.
Ingredients · Servings 4
- 50g butter, chilled
- 600g whiting fillets
- 2 tbsp white wine
- 1 tbsp orange juice
- ½ an orange, segmented and pith removed
Method · 30 min
- Heat a frying pan over medium heat and add half the butter. Season the whiting fillets well with salt and pepper and fry for a minute or two on each side until cooked through. Remove from the pan.
- Return the pan to low-medium heat and add the white wine and orange juice. Bring to a simmer and add ¼ to ½ cup of water. Whisk in the remaining chilled butter to emulsify and thicken the liquid – you should have about ½ a cup of sauce with the consistency of pouring cream. Season the sauce with salt then pour over the fish. Garnish with a few orange segments.
Adding a dash of orange juice just makes it feel a little fancier.
Method
- Step 1Heat a frying pan over medium heat and add half the butter. Season the whiting fillets well with salt and pepper and fry for a minute or two on each side until cooked through. Remove from the pan.
- Step 2Return the pan to low-medium heat and add the white wine and orange juice. Bring to a simmer and add ¼ to ½ cup of water. Whisk in the remaining chilled butter to emulsify and thicken the liquid – you should have about ½ a cup of sauce with the consistency of pouring cream. Season the sauce with salt then pour over the fish. Garnish with a few orange segments.