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Whiting Bercy

ingredients

serves 4
4 x 300 g (10 oz) whiting
50 g (2 oz) butter
2 small onions
150 ml (1/4 pt) white wine
7 g (1 tbsp) fresh parsley, chopped
juice of 1/2 lemon
salt and freshly ground pepper
15 g (1/2 oz) butter kneaded together with 15 g (1/2 oz) flour
25 g (1 oz) fresh breadcrumbs
lemon slices

method

1. Fillet the fish and make the fish stock with the trimmings and heads.

2. Fold fillets over with a small knob of butter in each and poach in the fish stock for about 8 minutes.

3. Remove fillets and keep warm.

4. Melt the remaining butter and toss finely chopped onion in it for a few minutes; cook on a low heat without browning.

5. Add the wine and allow to reduce slightly.

6. Finally add the strained fish stock, chopped parsley, lemon juice, salt and pepper.

7. Bring to the boil and remove from the heat.

8. Whisk the flour and butter mixture into the liquid.

9. Whisk on the heat for a few minutes until sauce thickens.

10. Pour over fillets which have been kept warm. Sprinkle with breadcrumbs and top with little knobs of butter.

11. Heat through in a hot oven or brown under the grill for a few minutes.

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