Whiting with Cockle and Horseradish Sauce
|Milk||1⁄2 Pint (300 Milliliter)|
|Onion||2 Ounce, sliced (50 Gram)|
|Whiting||48 Ounce (4 Whiting, 12 Ounce / 350 Gram Each)|
|Parsley stalks||1 Ounce (25 Gram, Plus A Little Parsley Leaf, To Garnish)|
|Parsley leaf||1 Tablespoon (For Garnish)|
|Water||1 Pint (600 Milliliter)|
|Cockles||8 Ounce (225 Gram, Plain Or Brined)|
|Lemon juice||20 Milliliter (2 Dessertspoons, 2 X 10 Ml Spoon)|
|Butter||2 1⁄2 Ounce (65 Gram)|
|Flour||1 1⁄2 Ounce (40 Gram)|
|Horseradish cream||5 Teaspoon|
|Leeks||1 Pound, sliced very finely (450 Gram)|
1) Adjust the oven on to Gas Mark 3/325°F/170°C.
2) Fillet the whiting by chopping off their heads and tails, their fins and gills and slicing down each side of the backbone to make 2 fillets.
3) These may be skinned if you desire.
4) Gradually heat the milk with 1 oz (25 g) of the sliced onion, the bay leaf and the black peppercorns till it starts to boil.
5) Allow to stand and steep for 15 minutes.
6) Place to one side.
7) Make a fish stock, either by pressure cooking the fish trimmings with the remaining sliced onion, parsley stalks and the water at high pressure for 3 minutes.
8) Else in a large saucepan cook the same ingredients over a gentle heat for 25 minutes.
9) Alternately, wash the cockles to get rid of the grit and brine, put them first in a sieve.
10) Into a deep bowl,now place the sieve.
11) Fill with cold water, vigorously mix the cockles well to release the grit and then lift the sieve full of cockles out of the water .
12) In the bottom of the bowl,leave the grit.
13) Do this four or five times, then give them a final wash.
14) Mix lightly in the lemon juice, unless cockles were preserved in vinegar, in this case ,it is not necessary.
15) Prepare a roux by combining 1 1/2 oz (40 g) of the butter and the flour over a moderate heat.
16) Mix well for 5 minutes without allowing it brown.
17) When the roux is completely cooked, take off from the heat.
18) Strain the milk (discarding the stalks, etc.) and fold it into the roux slowly (no more than 4 tablespoons (4 x 15 ml spoon) at a time), followed by 1/2 pint (300 ml) of the fish stock.
19) Bring back to the heat and cook the sauce through, reducing it to a thick texture.
20) Grease a large baking tray with the remaining butter.
21) Arrange the whiting fillets in the tray and smear each fillet with about 1/2 teaspoon (2.5 ml spoon) of the creamed horseradish.
22) Cover with the other 1/2 pint (300 ml) stock,wrap foil over the tray and bake in the preheated oven for about 20 minutes, or until the fillets are cooked but still stiff.
23) Alternately,place the sliced leeks in a saucepan on their own, with no water and no fat.
24) Cook them, mixing thoroughly over a moderate heat until the liquid they will express has all evaporated and now are bright green and squeaky-clean.
25) Take out from the saucepan and from the heatquickly.
26) Take required cooking stock from the cooked fillets as necessary, to give the fish stock sauce a nice coating texture,then season and add the final teaspoon (5 ml spoon) horseradish and the cockles to the sauce.
27) Heat the sauce well.
28) Place the fillets on a bed of the green leek and ladle over the sauce.
29) Scatter on top with the little parsley leaf and serve.