Whiting Escabeche With Kilpatrick Mayonnaise

An Authentic Whiting Escabeche With Kilpatrick Mayonnaise Recipe

Whiting Escabeche With Kilpatrick Mayonnaise And Puffed Wild Rice from Masterchef George Calombaris is a beautiful yet simple recipe. When i saw it first on television , for the few days making this dish was my sole motive :) And no wonders this dish come out as perfect as shown by Masterchef George Calombaris. Enjoy.

Ingredients For Whiting Escabeche

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• 2 Oranges, Halved
• 200ml Olive Oil
• 2 Eschalots, Halved Thinly Sliced
• 1 Bunch Multi-coloured Baby Carrots, Sliced On Angle
• 1 Star Anise
• 1 Tablespoon Coriander Seeds
• 2 Tablespoons White Wine Vinegar
• 4 King George Whiting Fillets, Cleaned, Pin-boned, At Room Temperature
• Sea Salt Flakes And Freshly Ground Black Pepper, To Taste
• Crispy Saltbush, Crispy Wild Rice, Mizuna Cress, To Garnish

Ingredients For Kilpatrick Mayonnaise

• 6 Smoked Oysters
• 2 Egg Yolks
• 1 Teaspoon Dijon Mustard
• 1 Tablespoon Sesame Seeds
• 1 Tablespoon White Wine Vinegar
• 1 Tablespoon Bonito Flakes
• 1 Teaspoon Worcestershire Sauce
• 1/2 Teaspoon Tabasco Sauce
• 150ml Extra Virgin Olive Oil
• Sea Salt Flakes And Freshly Ground Black Pepper, To Taste

Method To Prepare Whiting Escabech

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1. Preheat a chargrill or frying pan over high heat. Burn orange halves until flesh has blackened. Squeeze through a fine sieve.
2. Heat half of the oil in a saucepan over medium heat. Cook eschalots for 1 minute, stirring, then add carrots, star anise and coriander seeds, and cook for a further 3 minutes, stirring regularly. Add orange juice and vinegar, cook for 2 minutes, then turn off the heat. Set aside for 1 minute to cool slightly.
3. Drizzle remaining oil in a deep tray, then coat fish in oil, arranging in tray in a single layer. Pour over escabeche mixture, and set aside for 10 minutes or until just cooked.
4. Meanwhile, make Kilpatrick mayonnaise.
5. To serve, carefully remove fish from tray and place on plates. Scatter with carrots and eschalots. Spoon or squeeze oyster mayonnaise onto fish and plate.
6. Garnish with saltbush, wild rice and mizuna, and drizzle with cooking liquor.

Method To Prepare Kilpatrick Mayonnais

1. For the Kilpatrick mayonnaise, place oysters, egg yolks, mustard, sesame seeds, vinegar, bonito flakes, Worcestershire and Tabasco sauce in a container or bowl. Process with a stick blender to a smooth paste.
2. With the motor running, slowly drizzle in oil, blending to a thick emulsified mayonnaise. Season to taste. Transfer to a squeezy bottle if desired.