1 large bunch (about 500g) kale (see note), stems trimmed
125g unsalted butter
2 tablespoons extra virgin olive oil
3 garlic cloves, finely chopped
1/2 teaspoon chilli flakes
1/3 cup (80ml) olive oil
1/4 cup (35g) plain flour
8 (about 550g) whiting fillets, skin off

Beurre Blanc
1/4 cup (60ml) dry white wine
1/4 cup (60ml) white wine vinegar
1 eschalot, thinly sliced
1 tablespoon lemon juice, plus extra wedges to serve
200g chilled unsalted butter, chopped


For the Beurre Blanc
1. Bring wine and vinegar to the boil in a saucepan
2. Add eschalot and season 
3. Reduce heat to low cook 6-8 minutes until most of the liquid has evaporated 
4. About 1 1/2 tablespoons liquid should remain 

5. Stir in 2 teaspoons juice. Strain and return to a clean saucepan over medium heat for 30 seconds to warm 
6. Reduce heat to low add butter, a piece at a time, whisking constantly so it melts before more is added 
7. Remove from heat and whisk in remaining 2 teaspoons lemon juice, season to taste, set aside and keep warm
8. Blanch kale in a pan of salted boiling water for 5 minutes or until just tender and drain
9. Heat butter and extra virgin olive oil in a pan over medium-high heat, add garlic and chilli, cook, stirring for 1 minute or until fragrant
10. Add kale, season and toss to coat. Cook for a further 10 minutes until tender. Heat the olive oil in a pan over medium-high heat
11. Season the flour and use to coat fillets, shaking off excess. Cook fish for 2-3 minutes each side until golden
12. Divide kale and fish among plates, spoon over sauce and serve with lemon wedges


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