Catholic Recipe: Fillets of Whiting with Shrimps and Mussels
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
