Pan-Fried Whiting Fillets with Garlic Kale

Pan-Fried Whiting Fillets with Garlic KaleOkay, so Queen Victoria’s chef may not have made his whiting fillets like I have in the recipe below, but to be honest, it was probably pretty close. I found another recipe from the era and it gives a simple recipe for dusting the fillets and serving them with a Hollandaise sauce. I figure a beurre blanc sauce with garlic kale is a nice modern twist. This recipe will serve 6-8 people. I hope you enjoy it!

Fillets of Whitings FriedIngredients:

Garlic Kale:
2 large bunches (about 500g) kale, stems trimmed*
½ cup unsalted butter (1 stick)
3 tablespoons extra virgin olive oil
4 garlic cloves, finely chopped
½ teaspoon chili flakes

Whiting Fillets:
⅔ cup olive oil
½ cup flour
½ teaspoon salt
½ teaspoon white pepper
16 (about 1.1 kg) whiting fillets, skin off

Beurre Blanc:
½ cup dry white wine
½ cup white wine vinegar
2 shallots, thinly sliced
2 tablespoons lemon juice, plus extra wedges to serve
1 ¾ cup chilled unsalted butter, cubed (just under 4 sticks)
salt and white pepper, to taste

* Click here to learn about cleaning kale.

Directions:

For the beurre blanc, bring wine and vinegar to the boil in a saucepan. Add the shallots, and season with salt and white pepper and season. Reduce heat to low and cook for 6-8 minutes until most of the liquid has evaporated (about 3 tablespoons liquid should remain). Stir in 1 tablespoon of lemon juice. Strain and return to a clean saucepan over medium heat for 30 seconds to warm. Reduce heat to low. Add butter, a piece at a time, whisking constantly so it melts before more is added. Remove from heat and whisk in remaining tablespoon of lemon juice. Season to taste, set aside and keep warm.

Meanwhile, blanch kale in a pan of salted boiling water for 5 minutes or until just tender. Drain. Heat butter and extra virgin olive oil in a pan over medium-high heat. Add garlic and chili, then cook, stirring, for 1 minute or until fragrant. Add kale, season and toss to coat. Cook for a further 10 minutes until tender.

To prepare the fillets, in a small bowl mix together the flour, salt and pepper. Heat the olive oil in a pan over medium-high heat. Coat the fillets with the seasoned flour, and shake each fillet to remove any extra coating. Cook the fish in the hot oil for 2-3 minutes each side until golden.

To serve, divide the kale and fish among plates, and spoon the beurre blanc over the fish and serve with lemon wedges.

Cotoletta di Pollo alla Milanese (Milanese Chicken Cutlets)

italian cutlets

Ingredients:

6-8 chicken cutlets
6 eggs, beaten
Breadcrumbs or panko crumbs
Salt & pepper
½ cup margarine
lemon wedges

Directions:

Take a chicken cutlet and lay either wax paper or plastic wrap on top to cover it. Flatten the cutlet slightly with a meat mallet or the back of a skillet – not too much, you want the cutlet to cook evenly, but not dry out.

Dip each cutlet into the beaten egg mixture, then season both sides with salt and pepper. Coat the egg-dipped cutlets with breadcrumbs, pressing the crumbs into the meat to make sure they adhere well.

Heat a generous amount of margarine—a whole stick—in a skillet, over moderately high heat, allowing the margarine to foam up. When the foaming subsides, add the cutlets. Don’t crowd them, but at the same time, if you leave too much empty space in the skillet, the margarine may burn. Regulate the heat so that the cutlets brown nicely without the margarine darkening too much or burning.

When the cutlets are nicely browned on both sides, serve immediately, sprinkled with some sea salt and, if you like, lemon wedges on the side.