Difficulty
Easy
Serving Size
4 people
Preparation Time
30 minutes
Cooking Time
50 minutes
Total Time
1 hour 20 minutes
Discover this recipe for whiting medallions in a shellfish broth. It’s a true delight for the taste buds and especially elegant for celebrations.
Ingredients
– 6 whiting fillets
– 6 slices of Bayonne ham
– 12 medium langoustines
– 500g of your choice of shellfish
– 1 fennel bulb
– 2 carrots
– 500ml water
– 1 onion
– 1 tablespoon of tomato paste
– 1 clove of garlic
– 1 bouquet garni
– 2 tablespoons of olive oil
Preparation
1. **Preparation of the Medallions**
– Slice each fillet of fish and each slice of ham diagonally. Lay a strip of ham on each half-fillet, season lightly with pepper, roll them up, and secure with a toothpick. Store them in the refrigerator.
2. **Preparation of the Shellfish**
– Soak the shellfish in cold water, then rinse repeatedly.
3. **Preparation of the Garnish**
– Peel the shells off the langoustines, keeping the heads and shells. Peel half of the carrots and trim the fennel, then dice them finely. Save the trimmings and fennel fronds.
4. **Cooking**
– Wash the remaining carrots and the onion without peeling them, cut them into quarters, and brown them in a sauté pan with olive oil and fennel trimmings. Add water, a bouquet garni, unpeeled garlic, tomato paste, and langoustine heads. Season with salt and pepper.
5. **Preparation of the Broth**
– Simmer for 20 minutes on low heat. Strain the broth through a fine sieve, pressing the langoustine heads with a wooden spoon to extract as much flavor as possible.
6. **Final Touches**
– Just before serving, boil the vegetables for 2 minutes in lightly salted water and keep warm. Open the shellfish by cooking them in a ladle of broth over high heat for 2 minutes.
7. **Cooking the Fish**
– Add the remaining broth to a sauté pan and gently poach the whiting for about 5 minutes, then the langoustines for just 2 minutes.
Serving
– Arrange the fish, shellfish, langoustines, and vegetables in deep plates. Bring the broth to a boil and strain it over the plates using a small tea strainer. Garnish with fennel fronds.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.