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.