Whiting à la Dieppoise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- whiting
- white wine
- mushroom cooking liquor
- mussel cooking liquor
- garniture Dieppoise
- Sauce Vin blanc
Instructions
- Split the whiting along the back.
- Poach them with white wine, mushroom cooking liquor and a little mussel cooking liquor.
- Drain them, arrange them on the dish and surround with a garniture Dieppoise.
- Strain and reduce the poaching liquid and add it to Sauce Vin blanc.
- Mask the fish and the garnish with this sauce.