Breaded whiting with citrus sauce
List of ingredients
Serves 4 people
4 skinless whiting fillets
4 very thin slices of sliced bread, the same size as the fish fillets
50 g butter
30 g trout roe
3 tbsp neutral oil
salt and pepper
For the sauce :
1 shallot
1 orange
1 lemon
8 cl single cream
30 g butter
Sommelier’s tip
Chablis
The delicacy and tenderness of the fish contrasts with the crunchiness of the bread. The creaminess of the sauce is subtly enhanced by the citrus fruit. This dish calls for a lively, characterful wine. Chablis brings a touch of freshness to this dish while underlining the perfect balance between flavours and textures.
Method
Using a rolling pin, roll out the slices of sliced bread. Place them on each fish fillet, trimming them to the same size.
Heat the butter and oil in a hot frying pan and place the fillets bread-side down. Brown the bread and turn them over to continue cooking for a further 5 minutes. Keep warm.
Remove the zest and juice from the citrus fruit. Peel and chop the shallot.
Heat the butter and add the shallot. Leave to cook. Add the citrus zest and juice. Warm through for two minutes, then pour in the cream. Season with salt and pepper and cook for a further two minutes.
Place the fish fillets on a plate, bread side up. Add a spoonful of trout roe and pour the sauce on the side or on top.
Chef’s tip :
Serve with mashed potato or peas cooked with a little smoked bacon.
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