Whiting, Coral Trout and Bisque

Ben cooks a pan seared coral trout with blue swimmer crab bisque, steamed whiting and lemon roasted carrots on the side

Recipe by: Ben Borsht - Contestant

Serves: 4

Ingredients

Crab Bisque:

Lemon Roasted Carrots:

White Onion Puree:

Steamed King George Whiting:

Pan Seared Coral Trout:

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Method

  1. Preheat oven to 180C.
  2. For the Crab Bisque, break down and clean crabs, reserving bodies, legs and claws.
  3. Place oil into a large saucepan and place over medium heat. Add carrot, celery and shallot and cook without colouring for 5 minutes. Increase heat to high and add crab pieces and prawn heads and cook until shell colour changes to a bright orange. Add tomato paste, stirring to coat vegetables and seafood and cook for 2 minutes. Add vermouth and reduce until almost dry. Add wine and cook until reduced by half.
  4. Remove crab bodies and place in a food processor with some of the cooking liquid and process until fine. Return to the saucepan.
  5. Add rice and stir through. Add fish stock, cover with lid and cook until rice is completely soft, about 30 minutes. Remove from heat.
  6. Pass bisque through a very fine sieve into a small saucepan and place over low heat. Add butter and whisk until combined. Season with salt and transfer to a serving jug.
  7. For the Lemon Roasted Carrots, trim carrot tops to 1cm and rinse well. Place in a small roasting tray and drizzle with the olive oil, lemon juice and salt and toss well. Roast in the oven until tender, about 20 minutes. Remove from oven.
  8. Remove from the roasting tray, cut the carrots in half on an angle and set aside, keeping warm until serving.
  9. For the White Onion Puree, melt butter in a small saucepan over medium low heat. When butter starts foaming, add onions and cook, stirring, until onions are translucent. Add cream and cook until reduced, and onions are soft, about 5 minutes. Remove from heat.
  10. Transfer to a blender and puree until smooth. Season with salt, then set aside, keeping warm, until serving.
  11. For the Steamed Whiting, roll the whiting fillets from tail to head and insert skewers to secure. Place in a small roasting tray, drizzle with olive oil and season with salt. Cover tray with foil and place in oven to steam until the fish is cooked through, about 12-15 minutes. Remove from oven, remove skewers and set aside, keeping warm, until serving.
  12. For the Pan Seared Coral Trout, heat a medium non-stick frying pan over high heat. Drizzle coral trout with olive oil and season with salt. Place fish into pan, skinned side down and cook for 3 minutes. Turn fish over and continue to cook until just cooked through, about another minute. Remove coral trout from pan and set aside, keeping warm, until serving.
  13. To serve, place a spoonful of White Onion Puree into the centre of each serving plate. Add a portion of Pan Fried Coral Trout, a roll of Steamed King George Whiting and Lemon Roasted Carrots to each plate. Serve with a small jug of hot Crab Bisque on the side.
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