King George Whiting & School Prawns

with lemon verbena

King George Whiting & School Prawns

with lemon verbena
Serves 4

Preheat oven to 130°C.

Mix 20g sea salt with 1L of cold water and place in the fridge. Peel the school prawns, keeping the heads separate. Remove bones and skin from whiting fillets.

Soak the whiting fillets and peeled prawns in the salt water for 20 minutes. Remove and pat dry, then store in the fridge until 15 minutes before you’re ready to cook them.

Lemon Verbena Sauce

Bring a pot of water with a touch of salt to the boil. Blanch 100g of the baby spinach for 30 seconds in the boiling water, then refresh in ice-cold water. Squeeze excess water from the spinach and set aside.

In a small pot bring the wine to a boil and let it reduce by half. Add the honey and butter and remove from heat. Allow to cool for 5 minutes.

In a blender place the blanched spinach, the remainder of the fresh spinach, the lemon verbena leaves and the wine and butter and puree until smooth. Pass through a fine sieve, then let cool in the fridge.

To Serve

Just before you’re ready to serve, heat the vegetable oil in a pot to 180°C. Fry the saltbush leaves for 20 seconds then strain on paper towel. Then toss the reserved prawn heads in the rice our and fry in the oil for 1 minute, strain on paper towel and season with a pinch of sea salt.

Place the whiting fillets and school prawns on a tray lined with baking paper and brush with olive oil. Brush the seafood with olive oil mixed with lemon juice and bake in the oven for 5 minutes. Remove and brush with lemon juice and olive oil again.

Heat four plates. Spoon lemon verbena sauce in a circle on the plate and place the fish in the centre of each plate. Top with the school prawns and add the samphire tips followed by the crispy prawn heads and saltbush leaves, and finish with lemon balm leaves and sea salt flakes.

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