Scottish Whiting with Melting Herb Crust

For the herb crust, place the butter, garlic, tarragon, parsley and chives, with some salt and pepper, in a food processor and blend until thoroughly mixed.

Scrape the mixture out of the bowl onto a sheet of greaseproof paper. Lay another piece of greaseproof paper on top, then using a rolling pin, roll out the crust as thinly as possible. Chill it in the fridge for at least 1 hour to firm up

To cook the fish, heat a large ovenproof frying pan over a medium heat. Pour in a splash of olive oil, then lay the whiting fillets in the pan, season with salt and pepper and fry for a few minutes to lightly colour each side

Preheat the grill. Remove the herb crust from the fridge and peel off the greaseproof paper. Cut out pieces of the butter the size of the whiting fillets - any leftover herb crust can be frozen to use another time. Press a piece of herb crust firmly on top of each whiting fillet, then cook under the grill until the butter has melted

6 whiting fillet, each weighing 200g
80g unsalted butter, softened
2 garlic cloves, finely chopped
60g fresh tarragon, finely chopped
25g flat-leaf parsley, finely chopped
25g chives, chopped
5 handfuls baby spinach leaves
Olive oil
Black pepper

The recipe is from:
M & M Smith
22 High Street
DD11 1BD Arbroath
[email protected]

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