Whiting in green sauce

For this recipe, the following elaborations are needed:

• Make a fumet
• Preparing fish
• Cut the garlic and parsley into brunoise.

For the fish:

• 1st Preparation: cooking technique, “cooking by concentration in a sauce” (velouté).
• Pour the measured intense olive oil into a pan, add the garlic, place on the heat and when the garlic starts to brown, add the flour (40 g/l roux) and the parsley.
• Off the heat add the white wine and the fumet.
• Return to the heat and let it boil until it thickens and loses the flour flavour.
• Add salt and add the seasoned whiting and let it cook.
• Off the heat add the peas, the asparagus and sprinkle with plenty of chopped parsley.

• 2nd Preparation: cooking technique, “ragout”.
• Season and flour the fish.
• Put the garlic in a bowl with the intense olive oil, add flour, a little parsley and the fish, let it cook slightly on both sides.
• Add the white wine and the fumet until covered.
• Add salt and bring to the boil. When cooked, add the peas, asparagus and sprinkle with plenty of chopped parsley.