Sweet, earthy kale is the star of this elegant pan-fried whiting recipe.
- For the beurre blanc, bring wine and vinegar to the boil in a saucepan. Add eschalot and season. Reduce heat to low and cook for 6-8 minutes until most of the liquid has evaporated (about 1 1/2 tablespoons liquid should remain). Stir in 2 teaspoons juice. Strain and return to a clean saucepan over medium heat for 30 seconds to warm. Reduce heat to low. Add butter, a piece at a time, whisking constantly so it melts before more is added. Remove from heat and whisk in remaining 2 teaspoons lemon juice. Season to taste, set aside and keep warm.
- Meanwhile, blanch kale in a pan of salted boiling water for 5 minutes or until just tender. Drain. Heat butter and extra virgin olive oil in a pan over medium-high heat. Add garlic and chilli, then cook, stirring, for 1 minute or until fragrant. Add kale, season and toss to coat. Cook for a further 10 minutes until tender.
- Heat the olive oil in a pan over medium-high heat. Season the flour and use to coat fillets, shaking off excess. Cook fish for 2-3 minutes each side until golden.
- Divide kale and fish among plates, spoon over sauce and serve with lemon wedges.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set