This lovely dish shows a curious combination of influences—the egg sauce obviously comes from the North, and the oregano adds an interesting Southern touch to the delicate flavor of the whiting.
The recipe calls for a large whiting, which may seem a bit excessive, but you can make Salade de Riz Variée with the leftovers.
Scrub the mussels with a metal or strong nylon brush and remove the beards. Set them in cold water for 10 minutes. Discard any opened mussels.
Heat the wine in an earthenware dish or a Doufeu. Add the mussels, cover, and cook for 5 minutes, tossing gently with a spoon. Cool. Take out the mussels and discard the shells. Strain the broth through a piece of cheesecloth spread over a sieve and reserve.
Spread the onion and carrot in a deep baking dish and add the oil and bouquet garni. Lay the fish on top, season with salt and pepper, and
Blend the egg yolks and lemon juice in a small bowl. In a heavy-bottomed pan, blend the flour and butter over low heat. Add the mussel broth while stirring gently with a wooden spoon over a low flame. Remove from heat and add the oregano and egg-lemon mixture. Heat the sauce for 1 minute, adding the mussels. Cover and remove from heat.
Place the whiting on a warm serving platter and pour the mussels and sauce over it. Before serving, sprinkle with chopped parsley and put a sprig of parsley at each end of the dish.
© 1990 Mireille Johnston estate. All rights reserved.