Buttered Semolina with Charred Witlof and Pan Seared King Whiting
Simon's Pan Seared Whiting is packed full of flavour, from the smokey charr of the Witlof to the creamy Semolina Puree.
Recipe by: Simon Toohey - Contestant
- Bring a large saucepan of salted water to a simmer. Prepare an ice bath in a medium bowl.
- For the Creamy Semolina, place the milk and cream into a small saucepan over a medium heat and bring to a simmer.
- Add the semolina and whisk continuously until the semolina is tender and the mixture resembles the consistency of thick custard. Remove from the heat and stir in the butter and season with salt, to taste. Cover to keep warm.
- For the Charred Witlof, cut each witlof in half lengthways and discard the tougher outer leaves. Blanch the witlof hearts in simmering water for 10 seconds.
- Transfer the witlof to the ice bath and allow to cool. Drain the witlof and pat dry with paper towel. Set aside.
- Place the oil into a large frypan and place over medium high heat. Once the oil is very hot, add the witlof to the pan, cut side down, and cook until charred, about 5 minutes. Turn over in the pan and cook the other side until charred. Remove from the frypan and set aside.
- For the Pan Seared Whiting, remove the fillets from the whiting, pin bone and season with salt.
- Place the butter and oil into a large frypan and place over medium heat. When hot, add the fillets to the pan, skin side down, until the flesh is cooked halfway through. Turn the fillets in the pan and cook for a further 10 seconds.
- Remove from the heat and transfer the fillets to a tray, skin side up. Reserve the butter in the frypan.
- Using a blowtorch, char the fish skin lightly.
- To serve, spoon some Semolina Puree into the centre of each serving plate. Top with Charred Witlof and Pan Seared Whiting. Drizzle with some reserved browned butter. Garnish with mint.
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