Whiting with a Garlic Crust served with Dill Mayonnaise Print E-mail
Written by Womans World, 2008   
Serves 4

For the whiting

4 x 200g (7oz) fillet of whiting
4 tbsp of garlic butter
200g (7oz) fresh breadcrumbs
1 tbsp chopped fresh parsley

For the mayonnaise

2 large egg yolks
2 heaped tbsp chopped dill
1 clove garlic, crushed
1 level tsp salt
freshly milled black pepper
275ml (10 fl oz) vegetable oil
1 tsp white wine vinegar

Grill the whiting in a griddle pan with garlic butter until the butter is starting to colour. Sprinkle the whiting with the fresh breadcrumbs and continue to cook for 2–3 minutes. Finish with chopped parsley. Serve with new potatoes and a ramekin of dill mayonnaise.

For the mayonnaise

Put the 2 egg yolks into a bowl. Add crushed garlic clove, lemon juice and vinegar and mix well together. Using an electric whisk in one hand and the vegetable oil in a jug in the other, add a small amount of oil to the egg mixture, and whisk that in and repeat.

Whisk each drop of oil in thoroughly before adding the next. Several drops of oil later the mixture will begin to thicken. At this point you can add the oil in a steady trickle, whisking the whole time. When it’s all in, add the dill and season to taste with salt and freshly milled black pepper.

NB: Recipes containing raw egg are not advisable for young children and pregnant women.
 
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