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Recipe of the day: whiting and ration | Lifestyle

I vaguely remember a special pan where fresh fish and some milk were put in twice a week. The fish was also mashed to prevent bones from being in it, a little bread in it and the cats had been hanging in the curtains for hours with pleasure.

Fillet the whiting in the fish shop. Then you make raïto, a sauce from Marseille. All is not too bad. Color the onion in the olive oil, stir in the flour, red wine and as much boiling water as you added wine. Then add all the other ingredients and cook until the sauce thickens and reduce until you have about half of it left. Just pass through the sieve and keep warm. Add the whiting to a little flour and fry in olive oil until tender. So quickly one side, then turn around. And now add your beautiful sauce. Let it boil for five minutes.

Mediterranean in the Netherlands. That’s how you do that. Serve with potatoes and capers.

Necessary for 4 people:

• 600 gr whiting fillet

• flower

• olive oil and capers

For the raïto:

• 1 onion, finely chopped

• 2 tbsp flour

• 2 tbsp olive oil

• 5 dl red wine

• salt and pepper

• 2 cloves of garlic

• 1 bay leaf

• 1 sprig of thyme

• 1 tbsp tomato puree

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