Pan-fried whiting fillets with garlic kale

Recipes / Fish

Sweet, earthy kale is the star of this elegant pan-fried whiting recipe.

Recipe «Pan-fried whiting fillets with garlic kale» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 1 large bunch kale , stems trimmed, 125g unsalted butter, 2 tbsp extra virgin olive oil, 3 garlic cloves, finely chopped, 1/2 tsp chilli flakes , 1/3 cup olive oil, 1/4 cup plain flour, 8 whiting fillets, skin off , 1/4 cup dry white wine, 1/4 cup white wine vinegar, 1 eschalot, thinly sliced, 1 tbsp lemon juice, plus extra wedges to serve, 200g chilled unsalted butter, chopped.

Ingredients:

  • 1 large bunch kale , stems trimmed 
  • 125g unsalted butter 
  • 2 tbsp extra virgin olive oil 
  • 3 garlic cloves, finely chopped 
  • 1/2 tsp chilli flakes 
  • 1/3 cup olive oil 
  • 1/4 cup plain flour 
  • 8 whiting fillets, skin off 
  • 1/4 cup dry white wine 
  • 1/4 cup white wine vinegar 
  • 1 eschalot, thinly sliced 
  • 1 tbsp lemon juice, plus extra wedges to serve 
  • 200g chilled unsalted butter, chopped 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Divide kale and fish among plates, spoon over sauce and serve with lemon wedges.