Whiting with chanterelles mushrooms and garlic potato

Fishboxer Jan Morse from Kingussie

Ingredients

Whiting 

Flour

Olive Oil 

Lemon Juice

Minced garlic clove

parsley 

salt & pepper

Chanterelles 

Butter

Potatoes 

(optional spring onion) 

Method

Dredge fish in flour & pan fry until golden brown; mix some olive oil, lemon juice, minced garlic cloves, parsley & salt/pepper together, then pour over cooked fish & cover for 5 minutes; serve.

Trim, wash & dry the chanterelles, then saute for a few minutes in butter. 

Mash the potato with a knob of butter & black pepper,then stir in chopped garlic scrapes (spring onions would do).