Whiting with orange

Step 1

Wash the whiting fillets, pat dry.

Squeeze the juice of a lemon into a bowl. Pour over the fish fillets with half of the lemon juice, salt and pepper, sprinkle the fillets with flour.

Step 2

Squeeze an orange, wash the other and cut into round slices. Cut the slices into two, mix the orange juice with the remaining lemon juice.

Step 3

Break the eggs, separating the yolks from the whites: keep the whites for later.
Dilute the egg yolks with the cream and orange and lemon juice.

Step 4

Put this mixture into a small saucepan and add the white wine.

Step 5

Place this pan into a larger one containing hot water: put it all on low heat to thicken the sauce in a bain marie, stirring constantly with a wooden spoon. Season with salt, pepper and Cayenne pepper.

Step 6

Heat a large serving dish.

Step 7

Drain the whiting fillets, put them in this dish: top them with sauce; keep the dish warm.

Step 8

Heat the remaining butter; place
the half orange slices in the hot butter, litterally for a few seconds, then arrange them around the fillets.
Serve immediately.

Step 9

Step 10

Heat half the butter in a skillet brown the fillets in hot butter: return them as soon as the first side is golden brown.