|
Whiting salad or whiting with lemon and oil goes back to the old days of the Italian American Kitchen. Whiting salad made frequent appearances on the summer Food Table along with its alternate, conch salad. While the conch came from the beach in front of our house and which we collected ourselves, the whiting came from the docks at Cold Spring Harbor. For fishermen, whiting was a throw away. I think they just gave them to us. In my memory, I see them being thrown from the boats to the dock, free for the taking. My brother, who is a Charleston weekend fisherman, tells me that whiting are little more than trash fish. The other time that was had whiting salad was for Christmas Eve dinner. This is the dinner that these days is commonly called the Dinner of the Seven Fishes. Curious to tell, no Italian I know ever called it that.Christmas Eve dinner had no special name. But it did have a very special menu: fish, fish and more fish in every possible preparation. Whiting salad was always the very first course.
|
I’ve
tried to research the whiting salad I recall from childhood. I went to Google Italy and many other
sites. I went through every cookbook I
have including Pasternack, Bastianich and Ripert but with no results. Even Clifford Wright’s epic
“A Mediterranean Feast” does not mention whiting.
What I have set out in this recipe is based entirely on childhood memories. Whiting is a very, very mild fish. In many respects, I think the whiting is more a vehicle for enjoying the olive oil and lemon. White fish salad is a wonderful and simple first course. I think it might also go well with pickled vegetables such as cornichons or beets.
|
Getting Started
|
Equipment
large pan to poach the fish |
Ingredients
Two or three whitings
Olive oil Lemon Onion (salt and pepper to taste) |
Poach the fish
In a broad pan poach the fish for about 10 minutes on top an then on bottom.
The fish is done when you see parts breaking off. |
Cooling
Set the fish aside and let oit cool completely.
|
Bones
With a sharp knife raise off the main bones. With whiting this is rather easy.
|
Break down
When the fish has cooled, you can treat it in one of two ways.
One: leave the fish in large portions. Treat the portions with olive oil and lemon. Two: break the fish down with your fingers. Sort out the bones. Treat with lemon and olive oil. |
Olive oil
Generously coat the fish with olive oil.
|
Lemon and Onion
Dress the fish with lemon juice and chopped onion.
Add salt and pepper to taste. Whiting is very mild. Be careful what you add. |
Garnish and Serve
Garnish or red onion, olive oil and chives.