Exquisite Blue Whiting Paupiettes with Mushroom Duxelles and Orange-Sichuan Pepper Beurre Blanc

• 6 blue whiting fillets
• 70 g mushroom duxelles
• 125 g white butter sauce
• 10 cl fish fumet or broth
• 1 onion
• 1 carrot
• 1 celery stalk
• 1 fennel bulb
• 18 slices raw peeled oranges
• 30 g soft butter
• Chervil
• Salt
• Sichuan pepper

Difficulty: 3

1. Prepare the duxelles, incorporate 50 g of white butter sauce, bring to a boil while stirring gently, and cook for 10 minutes. Add 50 g butter and let cool.
2. On well-trimmed and slightly flattened whiting fillets, spread a thin layer of duxelles. Season with Sichuan salt and pepper, roll up, and secure with butcher's twine or an olive pick.
3. Arrange the paupiettes in a dish, add fish stock, cover with foil, and poach in a moderate oven (160°C) for a few minutes, starting on the stovetop.
4. Prepare a julienne of vegetables (carrot, onion, fennel, celery). Sauté in butter, season with salt, pepper, and a pinch of sugar. Cover and cook slowly.
5. Drain the paupiettes and keep warm. Strain the cooking liquid, reduce 1/2 liter to a boil, whisk in the remaining white butter sauce, simmer 2 minutes, then mount with 300 g butter. Adjust with a few drops of white vinegar if needed.
6. On each plate, spread julienne vegetables slightly wider than the paupiettes. Place the roulade on top, lightly sauce the surface, and add a bead of sauce around. Garnish with three warmed, peeled orange slices per plate and chervil sprigs.

White Butter Sauce (Beurre Blanc)

• 1 shallot
• 10 cl fresh cream
• 40 g butter
• 1/2 glass dry white wine
• 1/2 lemon

Finely chop the shallot. In a saucepan over low heat, sweat with white wine and lemon juice until reduced. When serving, melt in 30-40 g butter, then dilute with 10 cl fresh cream.

Mushroom Duxelles

• 300 g mushrooms
• 1 onion
• 2 shallots
• 30 g butter
• 1 tsp chopped parsley
• Salt and pepper

1. Clean mushrooms, trim stems, wash quickly, and chop finely including stems. Finely chop onion and shallots.
2. Melt butter in a saucepan without browning. Add onion and shallots, cook gently 3-4 minutes. Add mushrooms, cook over low heat stirring until moisture evaporates. Season, add parsley, and remove from heat.