Boudin of Whiting on a Bed of Baby Spinach
Boudin of Whiting on a Bed of Baby Spinach and Sauce Beurre Blanc
from Sam's Celeb Chef Challenge with Manu
Fieldel
Serves 4
1 large tomato
Oil
4 fillets of whiting, pin-boned, trimmed
200g baby spinach
Boudin
125g of whiting, skin off (about 2 fillets)
40g egg whites
175g pouring cream
Beurre blanc sauce
100g chopped eschallots (about 3)
5 black peppercorns
1 sprig of thyme
1 bay leaf
150ml white wine
50ml white wine vinegar
50ml pouring cream
250g cold unsalted butter, diced
1. For beurre blanc sauce, combine eschallots, peppercorns,
thyme, bay leaf, white wine and vinegar in a saucepan and simmer,
until 95% reduced (or until all liquid is almost evaporated). Add
cream, bring to boil. Reduce heat to very low. Slowly add butter,
whisking continuously (otherwise mixture will split), a little at a
time until combined. Season with salt and pepper. Pour
mixture through a fine sieve into a jug, cover and keep in a warm
place. Makes 1/3 cup.
2. Blanch tomato in a saucepan of boiling water for 10-20
seconds, transfer to a bowl of iced water. Cool slightly, peel,
quarter, de-seed and finely dice.
3. For the boudin, process 125g of whiting and the egg whites
in the food processor until a smooth paste.
4. Place fish paste and cream in a bowl, mix until combined,
add salt to taste. The salt will also tighten the mix.
5. Place 80g of the mixture on a piece of plastic wrap, roll
into a sausage shape about 3cm diameter and tie a knot at each end,
repeat the procedure until you use all the mixture.
6. Poach the boudin for about 7-9 minutes in a large saucepan
of barely simmering water until just firm to touch.
7. Heat oil in a frying pan, cook whiting until golden on both
sides. Blanch spinach in a saucepan, drain well.
8. Serve boudin of whiting on a bed of baby spinach with sauce
beurre blanc.
