King George Whiting, Shellfish Mousseline and Champagne Sauce

May 08, 2023May 8, 20230 2
King George Whiting with Shellfish Mousseline and Champagne Sauce
in Seafood

Prep

45 min

Cook

25 min

Ready In

70 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

12 english spinach leaves , trimmed , washed
8 king george whiting fish fillets , skinned , pin boned
4 sprigs dill
4 green shelled prawns , tails intact , cleaned
1 zucchini
1 carrot , peeled
1 large potato , peeled
15 g butter
1 tablespoon olive oil
fresh edible flower , to garnish
300 g green shelled prawns
200 ml thickened cream
2 egg whites
1 tablespoon tomato paste
1 pinch cayenne pepper
350 ml homemade fish stock
250 ml dry white wine ( Sauvignon Blanc )
300 ml thickened cream
100 ml champagne or 100 ml sparkling wine
1/4 lemon , juice of , a
1 pinch cayenne pepper
1 pinch yellow curry powder

Nutrision Information

Servings Per Recipe
4
Calories
550
Sugar
5g
Fat
47g
King George Whiting with Shellfish Mousseline and Champagne Sauce is an impressive dish that combines fish and shellfish with an indulgent champagne sauce. The dish is perfect for a special occasion or romantic dinner, thanks to the luxury ingredients and rich flavours that come together to make a delicious and memorable meal. This dish is a favourite for those who enjoy seafood and even if you aren't a fan, the complex flavours are sure to sway even the most hesitant of eaters. With its many nutrients and health benefits, this dish is not only indulgent but also nutritious and can be enjoyed as part of a balanced diet.

Instructions

1.Preheat the oven to 200C.
2.Blanch the spinach leaves and immediately refresh with cold water.
3.Cut the zucchini, carrot and potato into julienne strips and cook in boiling water until tender. Drain and season.
4.Season the whiting fillets and place wrapped in a spinach leaf and dill sprig.
5.Poach prawns in simmering water until pink, then refresh in cold water and roughly chop.
6.For the mousseline; puree 300g of peeled raw prawns in a food processor and gradually add in the thickened cream and egg whites. Blend until smooth. Cook in a double boiler at 75C for 8 minutes. Add tomato paste and cayenne pepper.
7.For the champagne sauce; reduce fish stock and wine by half, add cream and reduce further until the desired thickness is achieved. Whip in the cold diced butter and season to taste. Add lemon juice and curry powder.
8.Place the whiting fillets in oven and cook for 10-12 min.
9.Place some mousseline in the centre of four plates and spoon champagne sauce around. Top with whiting and prawn mixture. Arrange the julienned vegetables as garnish and top with fresh edible flowers.

PROS

The combination of fish, shellfish, and champagne provides for a rich and indulgent meal.

Perfect for special occasions such as weddings, anniversaries or even Christmas dinner.

The dish provides several nutrients and health benefits.

CONS

The complexity and preparation time for this recipe may seem daunting to some.

The use of champagne in cooking may make this recipe more expensive than others.

Some may dislike the taste or texture of seafood.

HEALTH & BENEFITS

King George Whiting is an excellent source of protein, high in vitamin D and contains omega 3 fatty acids, which help prevent heart disease.
Shellfish, such as the prawns in this dish, are an excellent source of protein, vitamins, and minerals.
Champagne contains antioxidants that can help improve heart health, boost brain function, and reduce the risk of cancer.

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