Watch our chef, Brad, cook this simple, one pan meal. We hope to see you at The Subi Hotel soon!

PAN-FRIED KING GEORGE WHITING FILLETS WITH POTATO GALLETTE, FRESH PEAS, BAY LEAF CREAM
SERVES 2

GALETTE INGREDIENTS
1/2kg potatoes shaved 1mm thick
15grm grain mustard
40ml clarified butter
salt and white pepper

METHOD
1. Mix potato slices with mustard and butter and season well
2. Layer evenly in baking tray
3. Cover with greaseproof paper and cook in low oven on top shelf for 30 minutes. Uncover and cook on bottom shelf until soft (approx 30 mins), checking middle is cooked through
4. Remove from oven and rest before dividing into portions.

WHITING INGREDIENTS
8 king George whiting fillets skin on (boned)
30g butter
100g fresh peas
60ml veg stock infused with bay leaf
100ml thickened pouring cream
chopped spring onions
chopped parsley

METHOD
1. In a heated non-stick pan add butter then king George whiting fillets skin side down. Season fish, allow to cook for one minute.
2. With fish in the pan, carefully pour in stock and reduce for a minute. Add thickened cream and reduce again. Add a knob of butter to thicken. Check seasoning.
3. Once both veg stock and cream has reduced to a thickened consistency add blanched peas, spring onions and parsley to taste. Remove from heat and plate up by serving with a portion of potato gallette.

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