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Catholic Recipe: Fillets of Whiting with Shrimps and Mussels

    INGREDIENTS

  • 6 fillets of whiting
  • 1/2 cup fish stock
  • 1/4 cup white wine
  • 1 can (6 ounces) button mushrooms, drained
  • 5 tablespoons butter, divided
  • 2 teaspoons lemon juice
  • salt, pepper
  • 2 cups large mussels
  • 1 onion, sliced
  • 1 carrot, sliced
  • 1 garlic clove
  • 2 bay leaves
  • peppercorns
  • 1/2 cup water
  • 1 cup shrimp, shelled, cooked
  • 4 tablespoons flour
  • 3/4 cup milk
  • 2-3 tablespoons cream
  • Details

  • Serves: 8
  • Prep Time: 1 hour
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: France

Also Called: Filets de Merlans à la Dieppoise

DIRECTIONS

Arrange fish in buttered oven-proof dish. Add stock, wine; cover with buttered wax paper. Bake 12 minutes at 350°.

Place mushrooms, lemon juice, seasoning in 2 tablespoons butter in saucepan. Sauté 10 minutes; reserve.

Place mussels which have been scrubbed in saucepan. Add onion, carrot, garlic, bay leaves, peppercorns, water. Bring to boil. Simmer 5 minutes. Strain; remove mussels from shells; cut away and discard outside rim; reserve fish stock. Scatter mussels, shrimp and mushrooms over top of whiting.

Melt 3 tablespoons butter in saucepan; season. Add flour, stirring constantly. Add 3/4 cup fish stock; cook to thicken. Add milk, cream; bring to boil. Pour sauce over fish and brown entire combination 5 minutes under broiler before serving.

Yield, 8 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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