Flavours of the Region – Whitstable

Smoked Whitstable Whiting Supper

Located in North-East Kent, the coastal town of Whitstable has long been associated with the fishing industry and remains a vibrant port to this day.  As a county, Kent boasts one of the largest coastlines in the country and as a result, the fishing industry has been and still is significant to the local economy.  This recipe with give a simple grilled fish a new face and taste with a wonderful blend of contrasting yet complimenting flavours.

This recipe is by chef and lecturer, Frank Thompson of Thanet Catering College, Kent.

Ingredients – Serves 4

• 500g Whitstable smoked whiting
• 120ml Kentish brown ale
• 350g grated hard Kentish cheese
• 50g ground almonds
• 30g flour
• 2 eggs
• 2 egg yolks
• 2 dashes of Worcestershire sauce
• 1 tsp grain mustard
• Black pepper

Method

1. In a saucepan, boil the Kentish brown ale until reduced by half.
2. Stir in the grated hard cheese and continue stirring over a gentle heat. Do not let it boil.
3. Mix in the ground almonds, flour and mustard.
4. When you have a nice shiny paste, add the whole eggs, egg yolks and Worcestershire sauce, then beat until stiff.
5. Cool rapidly and place in the fridge for at least three hours.
6. Flatten the cheese mixture over the smoked whiting. Sprinkle with black pepper and place on an oiled tray.
7. Grill until lightly browned, then place in a preheated oven at 220oC, 425oF, or Gas Mark 7 for 5 to 10 minutes.