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

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

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