Warming and hearty without being rich, this is perhaps one of our favourite year-round dishes that comes together in less that five minutes. If King George Whiting isn’t available, flathead and garfish make for wonderful substitutes.
Ingredients
250ml Portside Fish Fumet
1x fillets of King George Whiting
Bouquet of fresh herbs
Lemon wedge
Method
On a low-medium heat, bring the fish fumet to a gentle simmer. Meanwhile, roll up KGW and skewer the fillet. Place fillet skewer into simmering fumet, gently poach the fish until just cooked (about 3-4 minutes).
Pour fumet into your serving bowl, remove skewer from fillet and plat into dish, alongside herb bouquet and wedge of fresh lemon.
