Breaded whiting with citrus sauce

Sweet, crunchy and creamy... This dish is a treat for the taste buds. Pair it with a glass of Chablis and enjoy a moment of pure delight.

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

Difficulty :
  • 3 sur 4
  • 3 sur 4

Sommelier’s tip


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.


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.

Breaded whiting with citrus sauce and Chablis

The Creator of the recipe

Sophie Menut-Yovanovitch for Cuisine et Vins de France



Styling by Mélanie Martin, photos Nicolas Lobbestael, recipe Sophie Menut Yovanovitch

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