Gourmet Traveller
Chef Andrew McConnell's all-time favourite fish, pan-fried with a classic combo of butter and onions.
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Ingredients
- 6 King George whiting fillets (100gm each)
- 1 tbsp vegetable oil
- ½ cup watercress sprigs, to serve
- 1 lemon, segmented and segments cut into 5mm pieces
- Sweet-and-sour pickled onion
- 3 small pickling onions, halved, with root intact
- 1½ tbsp malt vinegar
- 30 gm caster sugar
- Pickled cucumber
- 125 ml (½ cup) white wine vinegar
- 75 gm caster sugar
- 1 Lebanese cucumber, peeled, halved, seeds removed and cut into 2cm pieces
- Brown-butter sauce
- 150 gm unsalted butter, diced
- 2 tsp lemon juice, plus extra to taste
- 2 eggs
- ¼ cup (medium packed) dill fronds
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