Blue Whiting

Ingredients

• 4 pre‑cooked whitefish fillets
• salt, freshly ground pepper
• Vinegar
• 6 onions
• 3 tbsp butter
• 1 tsp flour
• 125 ml white wine
• 200 ml fish stock
• parsley

Instructions

1. 1.

   Gently rinse the whitefish. Bring salted water to a boil in a large oval pot. Add a generous splash of vinegar and simmer the whitefish over medium heat for 15‑20 minutes until it is cooked through; the water should no longer bubble vigorously.

2. 2.

   Peel the onions and cut them into rings. Heat butter, sauté the onions until translucent. Sprinkle flour over them and stir briefly to toast. Pour in white wine and fish stock, letting the sauce simmer gently for 3‑4 minutes. Season with salt and pepper. Rinse parsley, shake dry, and pluck the leaves. Fold the parsley into the onion sauce.

3. 3.

   Carefully lift the whitefish from the cooking liquid, let it drain briefly, and serve with the onion sauce.