King George whiting, avocado cream and citrus
These juicy flavours will impress as a beautiful entree that requires no cooking – perfect for the warm weather.
Serves 6
2 ripe avocados, peeled and de-seeded
juice of 1 lemon
50ml olive oil
¼ tsp xanthan gum
6 large King George whiting fillets, skin off, de-boned
1 ruby grapefruit
1 lime
1 mandarin
1 calendula flower
For the avocado cream, place the avocado flesh, lemon juice, olive oil and xanthan gum into a food processor. Blitz until smooth, season to taste. Place in a piping bag and set aside.
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One at a time, place the whiting fillets between 2 sheets of baking paper. Using the flat side of a meat mallet, or an empty wine bottle, gently hammer out the whiting until a thin sheet is created. Gently peel the whiting from the sheet and set aside in the fridge on a tray.
Peel the citrus and pull apart into segments. Slice half the segments across to create ‘V’ shaped pieces. Juice the remaining segments into a bowl and set aside.
To plate, pipe avocado cream just left of centre on the plate. Dip the whiting into the juice, then drape to the right-hand side of the avocado on the plate. Season with flake salt, garnish with the citrus pieces and calendula petals.
This article first appeared in the September 2025 issue of SALIFE magazine.
