Baked Whiting with French Mustard Sauce Whiting & Potato Bhaji
- 4 whiting fillets, skinned
- 1 bunch mint
- ¾ cup (150ml) soured cream
- ½ lemon
- freshly ground black pepper
- a little oil
- freshly grated nutmeg
- pinch of salt
- salt and freshly ground black pepper
- 1 lemon, sliced to serve
- Wash the fish and pat dry with kitchen paper. Finely chop 1 tbsp mint leaves and stir into the soured cream – add a little lemon juice and a grinding of pepper to taste.
- Cut out and lightly oil four sheets of aluminium foil large enough to parcel up each fillet.
- Lay a fillet on each sheet, season lighly with a grating of nutmeg, a pinch of salt and a grinding of pepper and sprinkle over a few bruised mint leaves and a squeeze of lemon juice.
- Bring up the edges of the foil and crimp into loose parcels. Steam for 8 to 10 mins, according to thickness of the fillets.
- Meanwhile, gently warm the soured cream and mint mixture in a small pan, it should just be lukewarm.
- The fish can be served in their parcels on warm plates – neatly fold back the foil and pour the lukewarm soured cream mixture around the fillets so that it mingles deliciously with the cooking juices.
- Garnish with whole mint leaves and serve at once.