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