Amazing Fish Dish with Extremely Long Name

Ever wondered if your home cooking skills could earn you 3 Michelin stars? Why not test your chops with a stellar fish recipe from Le Bristol’s Chef Eric Frechon? Today, we challenge you to make the — ahem — Saint-Gilles-Croix-de-Vie Whiting in a breaded almond crust and New Zealand spinach with curry infused olive oil and piquillo pepper. This signature Frechon dish is a delicious meeting of flaky fish with a thin layer of crunch and a fresh garnish with subtle spice.

Ready to try? Here’s how it’s made:


Serves 4




2 kg line-caught whiting fish
1 white bread loaf (unsliced)
1 egg yolk
20 almond flakes
5cl olive oil
Fine salt
Fleur de sel
Coarse pepper



500gr New Zealand spinach
1 small shallot


Curry & piquillo oil

10ml lemon juice
50ml olive oil
2g curry powder
10g crushed piquillo pepper
10g chopped chives



To make the curry infused oil

Warm the olive oil in a pan over medium heat. Add curry powder and stir to combine. Remove from heat and leave to cool and infuse. Once the oil has cooled completely, filter it through a sieve. Add lemon juice and a pinch of salt.


Whiting Fish Preparation

Carefully clean the whiting using a small knife. Rinse with water and debone the fillets. Slice into 3cm thick portions. Season with salt and keep chilled.

Using a salami machine, (if you’ve got one, and your expert cutting skills if you don’t) cut four slices of bread at 1mm thick. Beat the egg yolk with a small amount of water and use a pastry brush to coat one side of each bread slice with egg wash. Stick five almond flakes each onto the yolk side of the bread. Flip the bread almond-side-up and set on top of the whiting fillets.


New Zealand Spinach

Remove spinach stalks, then rinse with water and drain in a salad spinner. Finely dice the shallot and toss with spinach in a large mixing bowl.



Heat a non-stick pan in the oven for 20 minutes at 220˚C. Remove from oven, coat pan with olive oil and place the whiting fillets in the pan, bread-side down. Cook for 3 minutes at 185˚C. Turn the fish over with a spatula and cook for 2 minutes on the other side. Sprinkle a few grains of coarse pepper and fleur de sel on top (the bread side).


Plating and garnish

Season the spinach and shallot mix with two tablespoons of curry oil and adjust the seasoning to taste. Mix the chopped chives and crushed piquillo peppers with the remaining curry oil. Arrange a handful of spinach leaves on a plate and place the whiting fillet on top. Finish with a drizzle of the curry and piquillo pepper oil.


Bon appétit!


Now you know how to make Saint-Gilles-Croix-de-Vie Whiting in a breaded almond crust and New Zealand spinach with curry infused olive oil and piquillo pepper. Of course, if you don’t have time to prepare it yourself, Chef Frechon is more than happy to whip it up for you at Le Bristol’s Epicure. Reserve your table here.

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