Name: Maison Bâtard’s King George whiting with mustard Parisienne
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 King George whiting (about 350gm each), butterflied and pin-boned; Olive oil, for pan-frying; Frites, to serve; MUSTARD PARISIENNE; 100 gm Kewpie mayonnaise; 1½ tbsp Dijon mustard; Juice of ½ lemon, plus extra wedges to serve; 2 tsp each finely chopped chives and parsley; HERB SALAD; 2 tbsp extra-virgin olive oil; 1 tbsp lemon juice; 2 cups (loosely packed) mixed soft herbs (parsley, chervil, dill and chives)

Maison Bâtard’s King George whiting with mustard Parisienne

A quick and elegant take on King George whiting.

Maison Bâtard's elegant dish of King George whiting with frites

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Serves 4

Prep

15M

Cook

10M

Total

25M

When it comes to his menu, chef Adam Sanderson of Melbourne’s French mecca Maison Bâtard is all for letting the produce shine.

“King George whiting is a lovely clean fish that’s a favourite at Maison Bâtard,” says Sanderson. “The Parisienne sauce with its hint of mustard heat is traditionally paired with chicken but it works beautifully here with the light char on the fish.”

Here, we’ve served it as a light main with a herb salad and/or frites to complete the meal.

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Ingredients

4 King George whiting (about 350gm each), butterflied and pin-boned

Olive oil, for pan-frying

Frites, to serve

MUSTARD PARISIENNE

100 gm Kewpie mayonnaise

1½ tbsp Dijon mustard

Juice of ½ lemon, plus extra wedges to serve

2 tsp each finely chopped chives and parsley

HERB SALAD

2 tbsp extra-virgin olive oil

1 tbsp lemon juice

2 cups (loosely packed) mixed soft herbs (parsley, chervil, dill and chives)

Method

Preheat oven to 80°C fan-forced. For mustard Parisienne, combine ingredients in a bowl. Season to taste

Pat fish dry with paper towel, drizzle with a little olive oil and season. Heat a little olive oil in a large frying pan over high heat. Reduce heat to medium; add half the whiting, in batches, skin-side down, top with a sheet of baking paper, weight with
a heavy pan, and cook until skin is browned and crisp (2-3 minutes). Turn and cook until just cooked through (30 seconds – 1 minute). Transfer to oven while you cook remaining whiting.

Whisk olive oil and lemon juice in a bowl to combine. Season to taste. Add herbs and gently toss to dress.

Divide whiting among serving plates, scatter with herb salad and serve with mustard Parisienne, lemon wedges and frites on the side.

Adam Sanderson