Whiting in a Parsley Sauce

Name: Whiting in a Parsley Sauce
Yield: Serves Four
Cuisine: United Kingdom
Ingredients: whitings, 4; flour, salt and pepper; flour, salt and pepper; butter, 50 g (2 oz); flour, salt and pepper; chopped parsley, 4 tsp; milk, 150 ml (¼ pint); cream, 100 ml (7 tbs)

Preparation info

Serves
Four

Difficulty
Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

This is a good way of dealing with small, fresh whiting. Lady Harriet St Clair (in Dainty Dishes, 1856) called it whiting in the Scottish way and said that chopped chives or green onions should be added with the parsley. Later authors just say chives. I suggest neither.

Ingredients

whitings, 4
flour, salt and pepper
butter, 50 g (

Europe
United Kingdom
Fish course
Pescatarian

Method

Dip the cleaned fish in seasoned flour, shake off any excess, then fry them gently in the butter on one side, without allowing them to brown. Turn them over after a few minutes and let them cook likewise on the other side. Meanwhile blend the remaining ingredients together. Pour the mixture over the fish and let them finish cooking thus, basting them regularly. The whole cooking time will not b