Whiting en Lorgnette
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- whiting
- breadcrumbs
- parsley
- Sauce Tomate
Instructions
- Detach the fillets from head to tail, shaving close against the bone, and remove the backbone at the base of the head.
- Season the fillets and bread them lightly à l'anglaise.
- Roll them into paupiettes and secure each with a small skewer passed through at half its height.
- Fry them at the moment of serving.
- Arrange them on a napkin with fried parsley.
- Serve Sauce Tomate separately.