Whiting à la Bercy

Ingredients

• whiting
• butter
• shallots
• white wine
• Fumet de Poisson
• butter
• lemon juice
• parsley

Instructions

1. Split the whiting along the back so that they cook more easily.
2. Butter a dish and scatter the bottom with 1 teaspoonful of finely chopped shallots per whiting, then lay the whiting on it.
3. Moisten with white wine and Fumet de Poisson, and add 15 grammes of butter per decilitre of moistening.
4. Cook in the oven, basting frequently, timing it so that the liquid is almost completely reduced as the whiting finish cooking.
5. Glaze at the last moment.
6. On taking them from the oven, squeeze a few drops of lemon juice over them and sprinkle lightly with chopped parsley.