King George Whiting with Kale, Pomegranate and Butternut Squash

King George Whiting with Kale, Pomegranate and Butternut Squash Written Updates:-

To celebrate Jacob’s Creek Reserve range and the legendary South Australian regions from which the wine is produced, Jacob’s Creek Reserve ambassador and top chef Pete Evans shows us how to prepare an innovative sophisticated King George Whiting. Pair it with Jacob’s Creek Reserve Barossa Riesling for best results.

Ingredients

• Half of 1 butternut squash
• 3 cloves garlic
• 1 tablespoon coconut oil
• Sea salt, to taste
• 1 king george whiting, filleted, skin-on, pin bone removed
• 2 cups packed shredded kale
• 1 pomegranate, seeds only
• 1 shallot
• Juice of ½ lemon
• Zest of 1 lemon
• ½ tablespoon sea salt

Maple Mustard Dressing

• 2 tablespoons olive oil
• 1 teaspoon apple cider vinegar
• Pinch sea salt
• 1 teaspoon pure maple syrup
• 1 teaspoon dijon mustard

MEASUREMENT CONVERSION CALCULATOR

Method

1. 1Preheat oven to 400°F.
2. 2Peel the squash, cut it in half lengthwise and scoop out the seeds. Cut into cubes. Toss with oil, minced garlic and sprinkle with sea salt. Place on a parchment-lined baking sheet. Roast until fork-tender, not mushy (approx. 30-40 minutes)
3. 3While the squash is roasting, shred the kale by slicing it in very thin strips. Add the juice of ½ lemon, a pinch of sea salt and massage into kale to wilt. Set aside.
4. 4Pan fry the whiting skin-side down until the skin is crispy and the fish is cooked. Season and reserve until needed.
5. 5Make dressing by whisking all ingredients together. Pour over kale, toss to coat.
6. 6When the butternut squash has finished roasting, remove from oven and let cool for 5 to 10 minutes.
7. 7Add to kale and mix. Toss with sliced shallot, pomegranate seeds, and garnish with lemon zest. Season to taste.
8. 8Serve with the fish.
9. Read More:-
10. http://www.lifestylefood.com.au/recipes/17880/king-george-whiting-with-kale-pomegranate-and-butternut-squash

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