Whiting goujonnettes fresh and briny

1 In a sauté pan, sweat the chopped shallot and sliced endives in butter without browning. Season with salt and pepper, cover and cook for 5 minutes. Add the white wine, cream and turmeric, reduce for 5 minutes, add the goujon pieces, bring to a boil for 2 minutes then remove from heat and cover.

2 Using a bread knife carefully, cut each breadstick into 4 equal pieces, then dip their tips in the blue poppy seeds.

3 Evenly distribute your whiting fillets into 4 warm shallow bowls with a large spoon, arranging the small breadsticks around them. The flavor of blue poppy seeds, which tastes like hazelnuts on the palate, pairs beautifully with the slightly « distant island » character of this recipe.