King George Whiting, Shellfish Mousseline and Champagne Sauce: A Culinary Masterpiece

There are dishes that simply transport you. This King George Whiting with Shellfish Mousseline and Champagne Sauce is one of them. I remember first tasting a similar creation at a tiny seaside restaurant in South Australia. The delicate, sweet whiting practically melted in my mouth, the mousseline adding a luxurious, briny counterpoint, and the champagne sauce… oh, the champagne sauce! It was pure decadence, the taste of celebration distilled into a single, unforgettable bite. I knew then I had to recreate that experience, and after much experimentation, I believe I’ve captured the essence of that perfect moment.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 48 minutes
• Total Time: 1 hour 48 minutes
• Servings: 4
• Dietary Type: Pescatarian

Ingredients

Main

• 12 English spinach leaves, trimmed, washed
• 8 King George whiting fish fillets, skinned, pin boned
• 4 sprigs dill
• 4 green shelled prawns, tails intact, cleaned
• 1 zucchini
• 1 carrot, peeled
• 1 large potato, peeled
• 15 g butter
• 1 tablespoon olive oil
• Fresh edible flower, to garnish

Mousseline

• 300 g green shelled prawns
• 200 ml thickened cream
• 2 egg whites
• 1 tablespoon tomato paste
• 1 pinch cayenne pepper

Champagne sauce

• 350 ml homemade fish stock (see notes)
• 250 ml dry white wine (Sauvignon Blanc)
• 300 ml thickened cream
• 100 ml champagne or sparkling wine
• ¼ lemon, juice of
• 1 pinch cayenne pepper
• 1 pinch yellow curry powder

Equipment Needed

• 4 round ovenproof dishes (250ml capacity)
• Saucepan
• Food processor
• Deep baking tray
• Mini melon baller
• Frying pan

Instructions

1. Preheat oven to 140°C (284°F). Grease four round ovenproof dishes (250ml capacity). Line bases with baking paper. The low temperature and water bath (bain-marie) ensure gentle cooking and prevent the mousseline from curdling.

2. To make the mousseline, spread the prawns in a single layer on a tray lined with baking paper. Freeze for about 10 minutes or until ice cold and semi frozen. This step is crucial – the near-frozen prawns create a smoother, finer mousseline.

3. Process the prawns in a food processor until smooth. Add the cream, egg whites, tomato paste, and cayenne. Process until thoroughly combined. Don’t over-process at this stage, or the mousseline may become rubbery.

4. Cook the spinach leaves in a saucepan of boiling water for just a couple of seconds to wilt. Drain immediately and pat dry. This quick blanching helps to maintain the vibrant green color and tender texture of the spinach.

5. Season the fish fillets all over with salt and pepper. Wrap two fillets around the inside edge of each prepared dish, creating a neat border.

6. Line the inside of the fish with the wilted spinach leaves. Spoon the mousseline into the centre of each dish. Top with a sprig of dill.

7. Gently tap the dishes on the bench to release any trapped air bubbles. Cover each dish with a piece of baking paper, then wrap with a square of foil to seal completely. Ensure the foil is tightly sealed to prevent water from seeping in during the baking process.

8. Place a tea towel or some sheets of paper towel on the base of a deep baking tray. This will prevent the dishes from sliding around in the water bath. Place the prepared dishes in the tray and add enough boiling water to come halfway up the sides of the dishes.

9. Bake for about 25 minutes or until the mousseline is set and the fish is cooked through (exact time will depend on the thickness of the fish fillets). The fish should be opaque and flake easily with a fork.

10. To make the champagne sauce, simmer the fish stock and white wine in a saucepan until reduced by half. This intensifies the flavor and creates a richer base for the sauce.

11. Add the cream to the reduced stock and wine, and reduce by half again.

12. Add the champagne (or sparkling wine), lemon juice, cayenne pepper, and yellow curry powder. Simmer until the sauce is slightly thickened and coats the back of a spoon. Be careful not to overcook the sauce, or it may become too thick.

13. Meanwhile, using a mini melon baller, cut balls from the zucchini, carrot, and potato. Uniform sizes ensure even cooking and an elegant presentation.

14. Cook the vegetables separately in boiling salted water until tender. Drain thoroughly. Cooking them separately prevents color bleed and ensures each vegetable retains its individual flavor.

15. Heat the butter and olive oil in a frying pan over high heat. Add the cooked vegetables and cook for 1 minute, tossing frequently. Season with salt and pepper. Remove and cover to keep warm. The brief sautéing enhances the natural sweetness of the vegetables.

16. Add the prawns to the same pan and cook over medium heat until just cooked through, about 2-3 minutes. Overcooked prawns become rubbery, so keep a close eye on them.

17. To serve, remove the foil and baking paper from the ovenproof dishes and invert each onto a board lined with absorbent paper to drain away any juices. Transfer the fish and mousseline to serving plates. Top with a cooked prawn, drizzle generously with the champagne sauce, and serve with the sautéed vegetables. Garnish with fresh edible flowers for an extra touch of elegance.

Notes:

• King George Whiting is a prized fish with a delicate sweet flavour found in SA, south-west WA and Victoria. If unavailable, you can substitute with another delicate white fish like snapper or bream.
• To make fish stock, place 1kg fish bones, heads and skin (we used snapper wings), 3 sliced leeks, 2 chopped carrots, 1 sliced brown onion, 2 chopped garlic cloves, 2 bay leaves and 8 black peppercorns in a large saucepan. Cover with water. Bring to a gentle simmer. Simmer, uncovered, for 25 minutes or until reduced by half, skimming away any scum. Strain.

Expert Tips & Tricks

• For an extra luxurious touch, try adding a small amount of truffle oil to the mousseline.
• If you’re short on time, you can use store-bought fish stock, but the homemade version will provide a much richer and more complex flavor.
• To prevent the champagne sauce from separating, whisk in a small knob of cold butter just before serving.
• The mousseline can be made a day ahead and stored in the refrigerator. Be sure to keep it well covered.

Serving & Storage Suggestions

Serve immediately for the best flavor and texture. The dish is best enjoyed hot, allowing the flavors of the fish, mousseline, and sauce to meld together.

Leftovers can be stored in the refrigerator for up to 24 hours. Reheat gently in a preheated oven at 120°C (250°F) or in a microwave until warmed through. Be cautious when reheating, as the fish can easily dry out. The sauce may separate slightly upon reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	741.9 kcal	N/A
Calories from Fat	497 g	67%
Total Fat	55.3 g	85%
Saturated Fat	31.9 g	159%
Cholesterol	284.6 mg	94%
Sodium	773.1 mg	32%
Total Carbohydrate	27.9 g	9%
Dietary Fiber	3.8 g	15%
Sugars	4.5 g	17%
Protein	21.1 g	42%

Please note that these are estimated values and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: This recipe is naturally gluten-free, as it doesn’t contain any wheat-based ingredients.
• Dairy-Free: Substitute the thickened cream with coconut cream for a dairy-free option. The flavor will be slightly different, but still delicious.
• Vegetarian (adaption): For a vegetarian version, replace the King George Whiting with thick slices of grilled halloumi cheese and the prawn mousseline with a mushroom duxelles.

FAQs (Frequently Asked Questions)

Q: Can I use frozen prawns for the mousseline?
A: Yes, you can use frozen prawns, but make sure to thaw them completely and pat them dry before processing. Excess moisture can affect the texture of the mousseline.

Q: What can I substitute for champagne in the sauce?
A: Any dry sparkling wine will work well in place of champagne. Prosecco or Cava are good affordable options.

Q: How can I tell if the fish is cooked through?
A: The fish is cooked when it turns opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Q: Can I make the champagne sauce ahead of time?
A: Yes, the champagne sauce can be made a few hours ahead of time. Reheat gently over low heat before serving.

Q: What wine pairs well with this dish?
A: A crisp, dry white wine such as Sauvignon Blanc or Pinot Grigio would be a lovely complement to this dish. A light-bodied Chardonnay would also work well.

Final Thoughts

This King George Whiting with Shellfish Mousseline and Champagne Sauce is more than just a recipe; it’s an experience. It’s the kind of dish that elevates a simple meal into a special occasion. Don’t be intimidated by the seemingly long list of ingredients or steps. Each element contributes to the final harmony of flavors and textures. I encourage you to try this recipe and share your creations. And if you have any questions or feedback, please don’t hesitate to reach out. Bon appétit!