Recipe: Whiting goujons

Name: Goujonnettes de Merlan
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 portions
Ingredients: Goujonnettes de Merlan pour 4 personnes :4 beaux filets de merlan (120 à 140 g de moyenne chaque) sans arêtes et taillés en petits losanges de 5cm de long sur 3cm de largeur (goujons)2 endives essuyées coupées en 2 dans le sens de la longueur, le coeur retiré et émincées finement5 cl de vin blanc doux (Muscat de rivesaltes, sauternes, etc)10 gr de beurre1 dl de crème liquide 30%1 échalote ciselée finementsel fin poivre du moulinet une pincée de Curcuma4 gressins taillés en 4 trempés le haut dansla sauce et dans les graines de pavot bleu

By chef patrick ★ ★ ★ ★ ★ 5/5 (3 reviews) Fishes

Prep 30 min

Cook 20 min

Total 50 min

Servings 4 serv.

Une recette peu chère que personnellement j'ai beaucoup appréciée, et qui j'espère enchantera vos invités

Ingredients for 4 servings

for 4 personsIngredients

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)

Step-by-step directions

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

Endives Merlan Plat de poisson