King George Whiting, Shellfish Mousseline and Champagne Sauce Recipe

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King George Whiting, Shellfish Mousseline and Champagne Sauce
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Ingredients
22
Count
Nutrition
1111
Calories
Total time
2
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 140°C Grease four round ovenproof dishes (250ml capacity). Line bases with baking paper.
  2. To make mousseline, spread prawns in a single layer on a tray lined with baking paper. Freeze for about 10 minutes or until ice cold and semi frozen.
  3. Process prawns until smooth. Add cream, egg whites, paste and cayenne. Process until combined.
  4. Cook spinach leaves in a saucepan of boiling water for a couple of seconds to wilt. Drain. Pat dry.
  5. Season fish all over. Wrap two fillets around the inside edge of each prepared dish. Line inside of fish with spinach leaves. Spoon mousseline into centre. Top with a sprig of dill. Gently tap dishes on bench to get rid of any air. Top with a piece of baking paper, then wrap with a square of foil to seal.
  6. Place a tea towel or some sheets of paper towel on the base of a deep baking tray (this will prevent the dishes from sliding around) . Place dishes in tray and add enough boiling water to come halfway up side. Bake for about 25 minutes or until mousseline is set and fish is cooked through (exact time will depend on thickness of fish fillets).
  7. To make sauce, simmer fish stock and wine until reduced by half. Add cream and reduce by half again. Add remaining ingredients. Simmer until slightly thickened.
  8. Meanwhile using a mini melon baller, cut balls from zucchini, carrot and potato.
  9. Cook vegetables separately in boiling salted water until tender. Drain. Heat butter and oil in a frying pan on high. Add vegetables and cook for 1 minute. Season. Remove and cover to keep warm. Add prawns to same pan. Cook over medium heat until just cooked through.
  10. To serve, remove foil and baking paper from ovenproof dishes and invert onto a board lined with absorbent paper to drain away any juices. Transfer fish to serving plates and top with a prawn. Drizzle with sauce. Serve with vegetables. Garnish with edible flowers.
  11. Notes.
  12. Tips:.
  13. - King George Whiting is a prized fish with a delicate sweet flavour found in SA, south-west WA and Victoria.
  14. - To make fish stock, place 1kg fish bones, heads and skin (we used snapper wings), 3 sliced leeks, 2 chopped carrots, 1 sliced brown onion, 2 chopped garlic cloves, 2 bay leaves and 8 black peppercorns in a large saucepan. Cover with water. Bring to a gentle simmer. Simmer, uncovered, for 25 minutes or until reduced by half, skimming away any scum. Strain.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1110.67 Kcal (4650 kJ)
Calories from fat 530.38 Kcal
% Daily Value*
Total Fat 58.93g 91%
Cholesterol 122.17mg 41%
Sodium 550.18mg 23%
Potassium 588.42mg 13%
Total Carbs 93.84g 31%
Sugars 3.7g 15%
Dietary Fiber 1.79g 7%
Protein 32.85g 66%
Vitamin C 19.1mg 32%
Vitamin A 0.5mg 17%
Iron 6.6mg 36%
Calcium 128.9mg 13%
Amount Per 100 g
Calories 94.48 Kcal (396 kJ)
Calories from fat 45.12 Kcal
% Daily Value*
Total Fat 5.01g 91%
Cholesterol 10.39mg 41%
Sodium 46.8mg 23%
Potassium 50.06mg 13%
Total Carbs 7.98g 31%
Sugars 0.31g 15%
Dietary Fiber 0.15g 7%
Protein 2.79g 66%
Vitamin C 1.6mg 32%
Iron 0.6mg 36%
Calcium 11mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.8
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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