Buvette's butterflied sand whiting with herb and almond butter

Step 1

Remove whiting fins with scissors. Cut along both sides of spine and around ribs with a filleting knife, being careful not to cut through skin at belly. Cut through spine at back of head and start of tail using scissors, then remove spine and guts. Rinse and dry fish, remove pin bones with tweezers.

Step 2

Place flour, egg and breadcrumbs in separate bowls. Season whiting, then coat first in flour, shaking off excess, then in egg and then breadcrumbs, pressing to coat. Heat clarified butter in a large frying pan over medium-high heat. Add 2 whiting to pan, opened out, and fry cut-side down until golden (3-4 minutes). Turn and fry until just cooked through (1 minute). Place in a low oven to keep warm and repeat with remaining fish.

Step 3

Heat a char-grill pan over high heat and lightly char lemons cut-side down (1-2 minutes).

Step 4

Stir butter in a saucepan over medium-high heat until golden (3-5 minutes). Add shallot, capers and almonds, season to taste, stir in chives, then spoon onto whiting and serve with charred lemons.