We went down the beach for the weekend and on the way through decided to pick up some fresh fish from the Lorne Pier. The King George Whiting looked the best but we needed to decide how to cook it. I had brought down a couple or seafood cookbooks and we settled on Grilled King George Whiting with Limoncello and Oregano from Pete Evan’s Fish. It was also suggested that this went well with roast fennel.
We had the whiting, lemons, heaps of oregano growing at the house and relieved Lorne of its final 2 fennel bulbs. Limoncello was problematic. None to be found in Lorne and reluctant to purchase anyway as we only needed 50ml or so. Decided to make a rough approximation of vodka, lemon juice and sugar with a dash of creme de gingembre. Essentially the dish involved marinating the fillets in oil, lemon juice, lemon zest, oregano and the pseudo limoncello. Any way it turned out quite nice. The fennel could have used a bit more time to brown up a little, but I blanched the bulbs prior to roasting, so it was quite tender.
We enjoyed the fish with a lovely bottle of 2008 Curly Flat Chardonnay.
Our little fig tree has been pumping out a steady stream of figs, not enough for jam or anything like that, but enough to enjoy for breakfast or after a meal, you get the drift. One of our favourite ways to eat figs is to split them open, wrap a slice of prosciutto around each one and top with a soft blue cheese. Then place in oven and bake till cheese well melted. Brilliant with a sticky, in this case a Heggies Reserve 242 Botrytis Riesling – Delish!