Paupiettes of King George Whiting & Herb Butter Sauce

Ingredients

"Although this may seem complicated it can be a dish that will impress with some preperation and care. Enjoy!"
- The Anchorage Head Chef - Craig Bonney

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Method

Scale and gut the Whiting removing gills and cut through buoyancy sack to remove blood around backbone if any.

Step: 1
Fillet the fish and trim the wings then skin fillets.

Step: 2
Roll each fillet around itself and fill with grapes. (Skinned side in)

Step: 3 
Place inside the Bamboo Steamer.

Step: 4
Dice the Brown Onion and sweat with 20gm of the butter in a saucepan without colouring it. (Keeping 40gm to finish the sauce)

Step: 5
Add the White wine and simmer for 2 to 4 minutes then  add the cream and cook for a further 2 minutes. (Don't add the cream too early as you will curdle the sauce so NO cheating) 

Step: 6
Remove from the Stove and add the remainder of the butter and blend with an electric blender until smooth. (Stick Mixer or Bamix)

Step: 7
Place Basil and or Parsley leaves and salt and pepper and blend. (check seasoning and keep Warm) 

Cooking the Whiting:
Step: 8
Place Bamboo Basket on a pan with Boiling water and cook for approx 4 to 6 minutes. remove fish from basket and place on a plate then coat the fish with the sauce. Garnish it and serve with a Rocket Pear and Parmesan salad.

This Dish is Simple, Sophisitcated and can be served as entree or main meal.