Six-fish ‘Ajano’

Name: Six-fish ‘Ajano’ (Panaché aux six poissons ‘ajano’)
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: For six people
Cuisine: French
Ingredients: 1 sea bass weighing 600 g (1 lb 5 oz); 1 sea bream weighing 800 g (1 lb 12 oz); 3 red mullet, each weighing 200 g (7 oz); 1 brill weighing 700 g (1 lb 9 oz); 3 carrots; 1 rascasse weighing 800 g (1 lb 12 oz); 3 weevers, each weighing 150 g (5¼ oz); 50 g (1¾ oz) petits pois, shelled; 2 tomatoes; 3 turnips; 100 g (3½ oz) French beans, broken into short lengths; 250 ml (scant half pint) dry white wine; juice of ½ lemon; 1 shallot; 240 g (8½ oz) butter; salt, freshly-ground pepper; salt, freshly-ground pepper; flat-leaved or ‘continental’ parsley; flat-leaved or ‘continental’ parsley

Panaché aux six poissons ‘ajano’

Preparation info

For
six
people

Difficulty
Easy
Ready in
1 hr 10

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

3 red mullet, each weighing 200 g (7 oz)
1 sea bass w

Europe
France
Fish course
Gluten-free
Pescatarian

Method

Make sure that the fish are fresh and ask the fishmonger to fillet them, leaving the skin on except in the case of the brill. Cut the fillets into small steaks of about 35 g (1¼ oz) - there will be six for each person, one piece of each fish.
Peel the carrots and the turnips, and cut them into little sticks about 3 cm (1 in) long and then trim them into the sha