Ballotine of Whiting and Mussels, Champagne Sauce from Tony Bilson's Recipe Book by Tony Bilson
Remove the heads and tails from the whiting and reserve. Bone the fish leaving the backs intact. Soften the butter in a stockpot over a low flame, add the mirepoix and shallots and melt them in the...
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Ingredients
- 3 sprigs thyme
- 350 ml champagne
- 6 shallots, chopped
- 100 g mirepoix
- 4 slices of lemon
- court-bouillon
- ½ recipe mousseline
- 1 bay leaf
- 75 ml cream
- champagne liquor
- salt
- pepper
- 200 g unsalted butter
- 1 kg mussels, thoroughly cleaned and scrubbed
- 50 g butter
- 6 whole whiting, weighing 400 g each
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