Liturgical Year : Recipes : Fillets of Whiting with Shrimps and Mussels

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

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Food Categories (2)

Feasts (0)

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