CookEat Recipe
Weakfish, Vert-Pré
Split weakfish baked in white wine and served with a creamy green herb sauce.
Method
Steps
Step 1
For the vert-pré sauce, pound one peeled shallot, three very fresh parsley branches, two chervil branches, four chive branches and half a garlic clove to a fine paste.
Step 2
Pound in 28 g butter until green; press through a fine sieve and refrigerate the retained green butter.
Step 3
Separately melt 14 g butter, add one tablespoon flour and stir while heating.
Step 4
Whisk in 120 mL hot milk until free of lumps. Season with a good saltspoon salt, about a quarter teaspoon, and an eighth teaspoon cayenne.
Step 5
Off heat whisk in the retained green butter little by little, briskly and continuously.
Step 6
Return to heat and whisk two minutes; strain through clean cheesecloth.
Step 7
Keep the prepared sauce hot while cooking the fish.
Step 8
Use one whole fresh weakfish, 2.5lb about 1.13 kg before cleaning.
Step 9
Clean the fish, remove the head, split lengthwise into two halves and remove the spine and fins.
Step 10
Put both halves in a saute pan with 60 mL white wine,120 mL water, one teaspoon salt, two saltspoons white pepper (half teaspoon) and 14 g butter.
Step 11
Cover with a separately buttered sheet of baking parchment.
Step 12
Bring to a boil and cook on the hob for five minutes. Transfer the covered pan to a preheated 175 °C conventional oven for about twenty minutes, until the thickest fish reaches 70 °C.
Step 13
Remove the paper and plate both halves on a hot dish.
Step 14
Measure two tablespoons of cooked fish liquor from the same pan.
Step 15
Add it to the already finished strained vert-pré sauce after fish plating, gently mix and pour over both halves.
Step 16
Serve hot.
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