Fillets of Whiting with Tomato and Tarragon

Name: Fillets of Whiting with Tomato and Tarragon
Cuisine: Australian
Ingredients: 1 teaspoon chopped fresh thyme leaves; 2 cups finely diced brioche; 4 tablespoons virgin olive oil; 1 tablespoon champagne vinegar; 6 large whiting approximately 600 g (1¼ lbs); salt and freshly ground black pepper; salt and freshly ground black pepper; 125 g (4 oz) clarified butter; ½ cup (125 mL/4 fl oz) fish stock; a good pinch of saffron threads; 1 thyme sprig; a dash of Pernod; 60 g (2 oz) capers (use the small salted ones, washed); ⅓ cup fresh tarragon leaves; 3 large tomatoes, diced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Several varieties of the delicately flavoured whiting are readily available. The sand whiting is the best to use and is similar to the highly regarded sea bass (loup de mer). The fish should be skinned and filleted, with the central bones removed.

Ingredients

3 large tomatoes, diced
⅓ cup fresh tarragon leaves
60 g (

Asia
Oceania
Japan
Australia
Sydney
Fish course
Pescatarian
Tokyo

Method

To make the tomato and tarragon sauce

Mix together the olive oil, vinegar, garlic and mustard. Add the tomatoes, tarragon leaves and the capers.

Pour the fish stock into a saucepan and reduce it over a medium heat until approximately 4 tablespoons of liquid remain. Add the saffron threads, thyme sprig and Pernod.

Mix together the tomato and