Whole whiting with crab sauce and Jerusalem artichokes

  • Main
  • medium
  • 4
  • 2 hours 45 minutes


First published in 2015
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Crab stock

Saffron sauce

  • 1 pinch of saffron
  • 1 egg
  • 50ml of white wine vinegar
  • 250ml of olive oil
  • 50ml of double cream
Scale, gut and wash the whiting - you can ask your fishmonger to do this for you if preferred
First, make the crab stock. Preheat the oven to 180°C/gas mark 4. Place the crabs on a tray and roast for 45 minutes
Once the crabs are cooked, heat the oil in a large saucepan. Sweat the garlic, onion, carrot, tomatoes and orange zest until tender
Add the crabs and cover with water and the juice of the orange. Simmer for 1 hour before passing the stock through a sieve. Pour into a fresh pan and cook on the hob until reduced by half. Then, chill and refrigerate
For the mayonnaise, separate the egg and combine the yolk with the vinegar and saffron using a whisk. Once combined, gradually add the oil in a thin, steady stream while whisking continuously
  • 1 egg
  • 1 pinch of saffron
  • 50ml of white wine vinegar
  • 250ml of olive oil
Whisk the cream into the mayonnaise and thin it down with about 100ml of the crab stock. Keep it cold until serving. Remaining stock can be frozen and used in a bisque or bouillabaisse
  • 50ml of double cream
Preheat the oven to 180°C/gas mark 4. Using a pestle and mortar, crush the salt, zest of the lemon, crushed garlic and thyme leaves into a paste. Rub the mixture all over the fish and curl the fish so that the tail is in its mouth
Place the fish on a baking sheet lined with baking parchment. Wash the artichokes well and arrange around the fish. Drizzle with olive oil and bake for 25-30 minutes
Whilst the fish is baking, steam the seasonal greens until tender
  • 500g of seasonal greens
Gently heat the saffron sauce, making sure it does not boil. Once the fish is cooked, place onto a plate and serve with the sauce, Jerusalem artichokes and some seasonal greens
First published in 2015
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