Maison Bâtard’s King George whiting with mustard Parisienne

When it comes to his menu, chef Adam Sanderson of Melbourne’s French mecca Maison Bâtard is all for letting the produce shine.

“King George whiting is a lovely clean fish that’s a favourite at Maison Bâtard,” says Sanderson. “The Parisienne sauce with its hint of mustard heat is traditionally paired with chicken but it works beautifully here with the light char on the fish.”

Here, we’ve served it as a light main with a herb salad and/or frites to complete the…