87 Whiting with Julienne Vegetables

Name: Whiting with Julienne Vegetables (Merlan à la julienne de légumes)
Yield: For two people
Cuisine: French
Ingredients: 2 whiting, weighing 220 g (8 oz) each; 2 whiting, weighing 220 g (8 oz) each; 4 tablespoons fish fumet half a shallot, chopped; 4 tablespoons fish fumet half a shallot, chopped; ½ teaspoon of chopped parsley; chopped tarragon; 25 g (1 oz) carrots; ¾ teaspoon salt; a pinch of pepper; 50 g (2 oz) large mushrooms; 25 g (1 oz) celeriac; 1 teaspoon olive oil; 50 g (2 oz) carrots; 1 teaspoon crème fraîche (optional); ½ teaspoon port; ¾ teaspoon salt, a pinch of pepper; ¾ teaspoon salt, a pinch of pepper; 2 heaped teaspoons skimmed milk powder dissolved in; 15 cl (¼ pint) fish fumet; 25 g (1 oz) mushrooms; 10 g (⅓-oz) celery

Merlan à la julienne de légumes

Preparation info

For
two
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

2 whiting, weighing 220 g (8 oz) each

Europe
France
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

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 shut like a book.
Peel and slice the carrot and ce