Difficulty:[usr 3]
1/ Prepare your duxelles, add 50 g of white butter sauce, bring to the boil, stirring lightly, cook for 10 min, add 50 g of butter and set aside to cool.
2/ On the well-trimmed whiting fillets, slightly flattened with a batter, spread a thin layer of duxelles, season with Sichuan salt and pepper, roll them up and keep them closed either by a butcher's twine or an olive pick.
3/ Place the paupiettes in a dish, sprinkle them with fish stock, cover with aluminum foil and poach for a few minutes in a moderate oven (160°C) starting the cooking beforehand on an open flame.
4/ Prepare a julienne of vegetables, sauté in butter:carrot, onion, fennel, add salt and pepper + a pinch of sugar, Cover and cook slowly.
5/ Drain the whiting paupiettes and keep them warm, pass the cooking through a sieve, bring 1/2 liter of this cooking to the boil, pour in rain while whisking the rest white butter sauce, cook for 2 minutes, add 300 g of butter, you can increase by adding a few drops of white vinegar.
6/ On each plate, place a little julienne and widen the filling so that it protrudes slightly from the roulade, place the roulade on the julienne of vegetables. Lightly sauce the surface and make a bead around the filling. Decorate each plate with three slices of orange, peeled and warmed in butter, add a few sprigs of chervil.
For the white butter:
– a shallot
– 10 cl fresh cream
– 40 g butter
– 1/2 glass of dry white wine
– 1/2 lemon
Finely chop a shallot.
In a saucepan over low heat, sweat the shallot with ½ a glass of white wine and the juice of half a lemon. Let the wine and lemon evaporate a little
When ready to serve, melt 30 to 40 grams of butter in the sauce, then dilute with 10 cl of fresh cream.
Duxelles:
– 300 g mushrooms
– 1 onion
– 2 shallots
– 30 g butter
– 1 spoon chopped parsley coffee
– salt, pepper
1 ) Clean the mushrooms, cut off the earthy stem and wash them quickly. Chop them finely, including the stems. Peel and finely chop the onion and shallots.
2) Heat the butter in a saucepan. Watch it so it doesn't stain. Add the onion and the chopped shallots. Cook very gently, stirring for 3 or 4 minutes. Add the mushrooms and cook, still over low heat, stirring occasionally with a wooden spatula, until all the vegetable water has evaporated.
Add salt and pepper. Add the parsley, stir and remove from the heat.
