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Posts Tagged ‘Muscadet’

Jono picked up this Whiting for just over €3 for 500g – the challenge then was finding a recipe to use it with. This one is from “I Know How to Cook” (the French Silver Spoon) which we got at Christmas but hadn’t used yet. The sauce is delicious and the fish cooks just right. Next time you see some bargain whiting, grab it!

Whiting  to serve 6 (we only used half the amount of fish but kept the quantities for the sauce)

  • 1/2 an onion, chopped
  • 3-4 shallots, chopped
  • small handful flat-leaf parsley, chopped
  • 250g tomatoes, skinned, deseeded and torn up small
  • six fillets of whiting (or whole whiting, scaled and cleaned)
  • 400ml white wine
  • 50g butter, plus a bit more to grease the dish
  • 30g flour
  • juice of a lemon
  • 2 tbsp creme fraiche

Preheat the oven to 220C and grease a flameproof dish with butter.

Mix onion, shallot, parsley and tomatoes together in a bowl and season. Spoon into your greased dish.

Put the fish on top and pour the wine over everything.

Bring to the boil over a high heat and then cover with buttered greaseproof paper.

Bake in the oven for 15 minutes.

Meanwhile, soften the butter slightly (if its come straight from the fridge) and mix to a paste with the flour.

Transfer the fish to a serving dish and keep warm (but don’t put it back in your hot oven at this stage or it will over cook).

Boil the juices in the pan and reduce.

Gradually stir in the paste, making sure each bit is fully blended in before you add more.

Stir in lemon juice to taste, add the creme fraiche and adjust seasoning.

Pour the sauce over the fish and put some more parsley over the top.

Serve with some steamed baby spuds.

Wine suggestion: Kelly from the wine shop in Harvey Nichols (Dundrum) suggested La Griffe Bernard Chéreau, Muscadet Sevre et Maine (€15)  and it was a great match: honeyed, minerally and rounded. I know we always suggest Muscadet with white fish but it goes!

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