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Whiting rollmops with beetroot compote recipe
- Cuisine: English
A rollmop is traditionally a pickled herring that is rolled up, usually around a pickled cucumber or onion, secured with a toothpick and eaten as an appetizer or as part of a light meal.
Ingredients
Pickled Fish
1 litre water
1 litre white wine vinegar
2 tbsp fennel seeds
2 tbsp mustard seeds
1 kilo caster sugar
6 sprigs thyme
6 bay leaves
King George whiting fillets (1 per roll, 2 rolls per person)
Sturdy toothpicks
Dressing for Whiting Rollmops
2 egg yolks
2 tsp grain mustard
1 tsp white wine vinegar
200 ml extra virgin olive oil
200 ml olive oil
100 ml strained pickle
50 ml thickened cream
Salt and pepper
Beetroot Compote
2 tbsp black mustard seeds
200 ml white wine vinegar
4 onions, very finely diced
4 garlic cloves, very finely diced
7 to 8 beetroot, cut into small squares
Preparation
Pickled Fish
Place first 7 ingredients in a saucepan and bring to the boil. Pour into a large bowl and leave to cool before putting the fish in to pickle.
To prepare the fish trim the edges if needed so the fillets are more or less an even width. Placed the fish skin side down and start rolling from the tail end until the fillet is curled around itself with the skin on the outside layer. Pierce through with a toothpick to hold together and place in the pickling liquid. Repeat for all the fillets, then place the bowl in the fridge and leave for 1 to 2 days.
Dressing for Whiting Rollmops
Whisk together as if making a mayonnaise, thin with pickle if necessary. Finally add a dash of cream.
Beetroot Compote
Sweat onions and garlic in olive oil, and season well. When very soft and starting to colour, add beetroot and vinegar. Cook until beetroot is al dente. Use more oil as required to prevent sticking. Leave to cool.
Serve with rollmops, fresh cress and dressing.
If you enjoyed this Whiting rollmops with beetroot compote recipe then browse more English recipes, appetiser recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
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| Restaurant | Book Online | Suburb | |
| 1. | Prince Albert Bar | Broadbeach | |
| 2. | Chesser Cellar | Adelaide | |
| 3. | De Bortoli Winery and Restaurant | Dixons Creek | |
| 4. | Fenix | Richmond | |
| 5. | Restaurant Balzac | Randwick | |
| 6. | Slug 'n' Lettuce Tavern | Parafield Gardens | |
| 7. | Four In Hand Hotel | Paddington | |
| 8. | The Lord Dudley Hotel | Woollahra | |
| 9. | Moon and Sixpence | Perth | |
| 10. | Bistrode CBD | Sydney |
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