Fish Recipes

Cannelloni of King George whiting with salmon caviar (Serves 4)

Ingredients:
8 King George whiting fillets
extra virgin olive oil
1 bunch basil
1 small jar salmon caviar

Sauce
1 tablespoon unsalted butter
2 golden shallots, finely diced
¹/₂ cup sauternes
1 cup fish stock
1 generous pinch saffron strands
1 cup double cream
sea salt
fresh cracked pepper

For serving: witlof, young rocket leaves

Method

Lay out 4 fillets of whiting on baking paper that has been lightly brushed with oil, season with salt and pepper. Pick basil leaves and lay out evenly over the fillets. Using a teaspoon, make a pile of caviar across each fillet, 2-3 cm from the base. Carefully roll each fillet around the caviar and wrap whole parcel tightly in foil. Poach for 15 minutes in boiling water.

Sauce

Heat butter in saucepan and sauté shallots until tender. Add sauternes and reduce by half. Add fish stock and saffron and simmer until the sauce has coloured sufficiently. Add the double cream and season with salt and pepper.

To serve, spoon sauce around ‘cannelloni’ and garnish with witlof and young rocket leaves.

Source: Australian Seafood Users Manual