Whiting Montreuil
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- whiting
- Fumet de Poisson
- white wine
- butter
Instructions
- Incise the whiting fillets, or split the fish along the back.
- Poach them with Fumet de Poisson, white wine and butter.
- Then finish as indicated for the Sole Montreuil.