Dinner with Fillets of Whiting
4 course dinner party for 6 people. Celery potato watercress soup; salmon pate for the entree; fillets of whiting with potato scales for the main course; and for dessert, chocolate fig and nut slice. This is an impressive dinner, the effort is well rewarded.
Celery Potato and Watercress
3 medium leek, sliced
1 clove garlic
5 sticks celery
1 tablespoon chopped parsley
2 medium potatoes, chopped
1 litre water
2 cubes chicken stock, crumbled
1 small bunch watercress
Melt butter in large saucepan and add leeks and garlic. Cook over low heat for 15 minutes. Stir in celery, parsley, potatoes, water, and stock cubes Simmer for 30 minutes. Add watercress and cook for 1 minutes. Blend or process. Pour a little cream on top and serve.
½ cup hot water
1¼ cups gelatine
1 chicken stock cube
220g can red salmon
½ cup mayonnaise
2 teaspoons lemon juice
salt and pepper
½ cup thickened cream
lettuce leaves and slices of radish
Place hot water, gelatine, and crumbled stock cube in a blender. Blend on high for 1 minute. Add undrained salmon, roughly chopped shallots, mayonnaise, lemon juice, salt and pepper, and blend a further 1 minute. Add cream and blend 30 seconds.
Pour salmon mixture into 4 individual lightly oiled dishes. Refrigerate until set. Serve on lettuce and radish base.
Fillets of Whiting with Potato Scales
6 fillets whiting
12 baby new potatoes
¼ cup olive oil
3 cloves garlic
1 teaspoon black cracked pepper
3 tablespoons lemon juice
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh parsley
Remove skin from fish. Place fish in shallow dish, pour over marinade, cover and refrigerate overnight.
Cut potatoes into 1mm slices. Drain fish from marinade and pat dry with absorbent paper.
Place fish on oven tray. Overlap potato slices on top of fish. Drizzle reserved marinade over potato slices.
Bake uncovered in a moderately hot oven for about 25 minutes or until tender.
Serve with string beans and thinly sliced carrot
Chocolate Fig and Nut Slice served with Whipped Cream
½ cup brown sugar
3 tablespoons honey
1 cup self raising flour
1 cup rolled oats
½ cup chopped dried figs
½ cup dark choc bits
½ cup blanched almonds, chopped
½ cup chopped mixed peel
150g dark chocolate, chopped
3 tablespoons maple syrup
1 tablespoon cream
Preheat oven to 180C. Grease a 23cm square shallow tin with melted butter. Place the butter, sugar, and honey in a pan and stir over low heat until the sugar dissolves. Leave to cool slightly.
Combine the flour, oats, figs, chocolate, almonds, and mixed peel in a large bowl. Pour in the butter mixture and mix thoroughly. Press the mixture into the tin.
Bake for 30 minutes then cool completely and turn out onto a wire rack.
Put the chocolate, maple syrup, and cream into a small pan. Stir over a low heat until the chocolate is just melted – do not let the mixture boil. Cool slightly, then spread over the base, and refrigerate until the topping has set before cutting.