Roast whiting with brown shrimp butter and fat chips
- October 2006
- Serves 4
- Takes 50 minutes to make, 5-8 minutes in the oven, plus chilling
Fish and chips get a facelift with this roast whiting recipe served with brown shrimp butter and fat chips.
- 34.7g (15.5g saturated)
- 39.8g (2.9g sugar)
- 4 x 200g fillets English Channel whiting or haddock with skin
- ½ tbsp Maldon sea salt, plus extra for sprinkling
- Sunflower oil, for deep-frying
- 750g King Edward or Maris Piper potatoes, cut into fat chips
- 25g plain flour
- 1 tbsp fresh thyme leaves
- 2 tbsp olive oil, for shallow-frying
- Zest of ½ lemon, finely shredded
For the shrimp butter
- 225g cooked, unpeeled brown shrimps (from your fishmonger)
- 300ml dry white wine
- 2 shallots, finely chopped
- 100g unsalted butter, cubed
- 1 tbsp lemon juice
- 2 tbsp each finely chopped fresh chives and curly parsley
- Put the fish fillets on a large plate and sprinkle with the salt. Chill, uncovered, for at least an hour – this will draw out some of the excess moisture and help firm up the fish. Brush off the excess salt and dry with kitchen paper. Chill.
- Prepare the shrimp butter. Peel the shrimps (you’ll need 150g peeled weight) and set aside, reserving the heads and shells. Pour the wine into a saucepan, add the shallots and the reserved shrimp shells and heads and bring to the boil. Simmer for about 5 minutes or until reduced by three-quarters. Strain, return to the pan and set aside.
- Preheat the oven to 220°C/fan200°C/gas 7. Partly cook the chips. Fill a deep, heavy-based saucepan about one-third full with sunflower oil and heat to 120°C (to test the temperature, drop a piece of bread in – it should take about 1 minute to brown). Using a chip basket or large slotted spoon, carefully drop a generous handful of chips into the hot oil and cook for 5 minutes or until tender but not brown. Remove from the pan and repeat, in batches, with the remaining chips. Remove the pan from the heat.
- Put the flour and thyme in a shallow dish, season and stir. Add the fish and coat well, shaking off any excess flour. Heat the olive oil in a frying pan over a high heat. Add the fish, skin-side down, and cook for 1-2 minutes to crisp the skin. Transfer to a roasting tin, skin-side down, scatter with the lemon zest and roast for 5-8 minutes or until cooked through.
- Meanwhile, return the saucepan of oil to the heat. Increase the chip oil temperature to 190°C (a piece of bread should take 30 seconds to brown). Return the chips to the oil, in batches, for 2 minutes, until golden and crisp. Drain on kitchen paper, sprinkle with salt and keep warm.
- To finish the shrimp butter, slowly whisk the butter into the wine reduction over a low heat. Add the shrimps, lemon juice and herbs. Transfer the fish to 4 plates, spoon the hot shrimp butter over the top and serve each with a bowl of chips.
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