65 Whiting with Julienne Vegetables

Name: Whiting with Julienne Vegetables
Yield: For four people
Cuisine: French
Ingredients: 200 ml (⅓ pint) double cream; 4 tablespoons white port; salt and pepper; ½ teaspoon freshly-chopped tarragon; 20 g (¾ oz) softened butter; 1 egg yolk; 1 tablespoon chopped shallot; 100 g (3½ oz) button mushrooms; 50 g (1¾ oz) butter; 2 tablespoons dry white wine; 2 tablespoons white port; 1½ tablespoons dry vermouth; 100 g (3½ oz) carrots, peeled; 50 g (1¾ oz) celeriac, peeled; 7 tablespoons double cream; 1 teaspoon freshly-chopped parsley

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Merlan à la julienne de légumes ‘A sublime recipe for delicate flaky whiting’

Ingredients

Main Ingredients

4 whiting weighing 220 g (7¾ oz) each

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Preparing the whiting

Cut off the fins and clean the whiting, removing their guts through the gills.
Bone them whole; make two incisions along the spine and ease the fillets on either side away from the bone. Cut through the now-free backbone with scissors, just by the tail, and remove it. The whiting can now be opened and