Roll up fresh salmon sticks in a whiting fillet and fasten with cocktail sticks. Poach the rolls for a few minutes in boiled fish stock with mussel spices. Remove them from the poaching liquid, keep it and put the whiting rolls in a warm place. The soup: cut the courgette, fennel, carrot and onion into brunoise and stew this mixture in butter. Add a can of cream, a glass of white wine and the same amount of poaching liquid. Let it boil down.

ingredients - info whiting fillets fish fumet mussel spices courgette fennel carrot onion

Whiting is a typical North Sea fish and family of the cod. The season is relatively short, from July to November. Just like cod, the meat is very delicate to prepare. It tends to disintegrate quickly. It is best to prepare whiting on the bone, although there are exceptions, such as here, where fillets are used.

sole rolls in a creamy vegetable soup

butter cream white wine sorrel pepper & salt parsley grey shrimps

Mix with a few spoonfuls of sorrel from a jar. Season with pepper and salt. In the dinner plate: vegetable soup, a whiting roll and finish off with peeled prawns and chopped parsley. You can replace the whiting with sole fillets if you wish.