Crispy potato’s

6 maris piper potato’s peeled
2 bulbs  garlic cut in half
1 sprig of rosemary
Sea salt
400g-500g blended oil, canola oil and olive oil for roasting

Butter poached King George Whiting

200g unsalted butter
2 tablespoon chopped parsley
2 tablespoon chopped dill
2 tablespoon sliced scallions (spring onions)
2 tablespoon chopped pickles
1 teaspoon red miso paste
1 whole butterflied king george whiting
(any good fish monger will butterfly your fish for you)

Crispy potato’s

1. Peel potato’s and place in a saucepan and cover with cold water and turn stove on high heat, add a generous amount off salt, same saltiness as sea water, set a timer for 15 to 17 minutes.

2. Once timer has gone off drain the potato’s into a colander, let the potato’s cool down for 5 minutes.

3. Place the potato’s in a wide base saucepan with the blended oil, cook on medium heat for 30 minutes, once 30 minutes is up use a spoon and flip the potato’s on the other side, add the rosemary and garlic and cook for a remainder 30 minutes

King George whiting and fragrant brown butter

1. Place butter in a large size non stick pan, melt butter on medium heat until its starts foaming and looking golden brown and smelling nutty

2. Add the red miso paste to the butter and stir around so it breaks up and starts roasting

3. Add the rest of the ingredients to the butter. (Parsley, dill, scallions, pickles) gently stir everything together and turn the heat off

4. Gently place whiting in the pan skin side up, use a spoon and cover the whiting in the sauce, its important that the whiting is completely covered so it slightly poaches in the sauce, leave the whiting in the pan for around 3 to 5 minutes (the whiting is getting gently cooked by the residual heat)

5. Take whiting out of the pan, place on a plate and spoon the fragrant brown butter sauce on top

6. Take potato’s out of pan, (optional, you can place the potato’s on some paper towel to get rid of excess oil) put on a plate and garnish with the garlic and rosemary

Serving suggestion

Fresh leafy salad with lemon dressing. Condiments of whole egg mayo and mustard.