\nEasy<\/p>\n
\n4 people<\/p>\n
\n30 minutes<\/p>\n
\n50 minutes<\/p>\n
\n1 hour 20 minutes<\/p>\n
Discover this recipe for whiting medallions in a shellfish broth. It\u2019s a true delight for the taste buds and especially elegant for celebrations.<\/p>\n
– 6 whiting fillets
\n– 6 slices of Bayonne ham
\n– 12 medium langoustines
\n– 500g of your choice of shellfish
\n– 1 fennel bulb
\n– 2 carrots
\n– 500ml water
\n– 1 onion
\n– 1 tablespoon of tomato paste
\n– 1 clove of garlic
\n– 1 bouquet garni
\n– 2 tablespoons of olive oil<\/p>\n
1. **Preparation of the Medallions**
\n – 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.<\/p>\n
2. **Preparation of the Shellfish**
\n – Soak the shellfish in cold water, then rinse repeatedly.<\/p>\n
3. **Preparation of the Garnish**
\n – 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.<\/p>\n
4. **Cooking**
\n – Wash the remaining carrots and the onion without peeling them, cut them into quarters, and brown them in a saut\u00e9 pan with olive oil and fennel trimmings. Add water, a bouquet garni, unpeeled garlic, tomato paste, and langoustine heads. Season with salt and pepper.<\/p>\n
5. **Preparation of the Broth**
\n – 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.<\/p>\n
6. **Final Touches**
\n – 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.<\/p>\n
7. **Cooking the Fish**
\n – Add the remaining broth to a saut\u00e9 pan and gently poach the whiting for about 5 minutes, then the langoustines for just 2 minutes.<\/p>\n
– 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.<\/p>\n\n\n