Whiting goujons
From the one star french chef Patrick Asfaux
5.0/5 (3 votes)
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Cooking time :
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- or 4 persons
- Ingredients
- 4 nice filets of whiting (4 to 5 oz each), without any fishbone and cut into 1.2 x 2 inch diamond shapes
- 2 endives (chicories) cut into 2 halves in the length and then cut them again into thin slices (get rid of the bitter core)
- 1.5-2 fl oz of sweet white wine (like Sauternes)
- 0.5 oz of not salted butter
- 3.5 fl oz 3% fat liquid cream
- 1 shallot, peeled and thinly cut
- table salt, freshly ground black pepper and 1 pinch of turmeric powder
- 4 grissini (bread sticks) cut in four equal size pieces each and the end of one side of each piece dipped into the sauce and then into blue poppy seeds (refer to the recipe below for the sauce)
Progression
Recipe
1/ gently cook 5 minutes in butter (in a deep pan) and covered with a lid (“sweat”) the seasoned (salt and black pepper) shallot and the endives (chicories) so that they do not brown
2/ add the wine, the cream and the turmeric, uncover the pan and keep cooking during 5 minutes so that the volume reduces, then add the fish pieces, make the whole boiling during 2 minutes, then cover with the lid and keep the pan aside
3/ use a bread knife to cut the grissini (bread sticks) with care, dip both ends of each one into the sauce made in point 2 above, then into the blue poppy seeds
4/ distribute the sauce and the endives (chicories) into 4 hot plates, the pieces of one fish filet on each plate and 4 pieces of grissini (bread sticks) on each plate in a nice way
The blue poppy seeds taste a bit like hazelnuts and fits very well with this “exotic like” recipe
1/ gently cook 5 minutes in butter (in a deep pan) and covered with a lid (“sweat”) the seasoned (salt and black pepper) shallot and the endives (chicories) so that they do not brown
2/ add the wine, the cream and the turmeric, uncover the pan and keep cooking during 5 minutes so that the volume reduces, then add the fish pieces, make the whole boiling during 2 minutes, then cover with the lid and keep the pan aside
3/ use a bread knife to cut the grissini (bread sticks) with care, dip both ends of each one into the sauce made in point 2 above, then into the blue poppy seeds
4/ distribute the sauce and the endives (chicories) into 4 hot plates, the pieces of one fish filet on each plate and 4 pieces of grissini (bread sticks) on each plate in a nice way
The blue poppy seeds taste a bit like hazelnuts and fits very well with this “exotic like” recipe
credits photo : © Couet Ivan - A.F.Touch
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