Filet of Julienne with 6 berries and Vanilla Tahiti

The Blue Ling, incorrectly called "Julienne" or "Frank Ling" is a sea fish of the Molva molva species. This fish is mainly present in Europe, caught in the North Sea and in the English Channel, it has been found for several years on the stalls of our fishmongers.

For 4 people
15 minutes



  • 4 Julienne fillets
  • 20cl liter whipping cream
  • 50g butter
  • 1 tablespoon oil
  • 1 shallot
  • 10cl dry white wine
  • 1 Tahitian Vanilla pod
  • A few turns of the mill of our 6 berry blend
  • A few pinches of fine salt


  1. In a saucepan, heat the cream with the vanilla pod split in two, taking care to harvest the inside with a small knife. Then stop the heat before boiling and let the vanilla infuse.
  2. Salt and pepper (with the 6 berry mixture) both sides of the Julienne fillets. In a frying pan, heat the oil and butter together then cook the Julienne fillets, about 3 minutes on each side. Then reserve the fillets in a hot dish.
  3. In a skillet, melt a knob of butter and brown the minced shallot.
  4. Deglaze with white wine and let reduce. Then add the Tahitian vanilla cream. Taste and adjust seasoning if needed.
  5. Then coat the Julienne fillets with your vanilla cream and sprinkle everything with a turn of the mill.


For salt, we recommend Pink Salt from Bolivia for its iodized side which goes so well with fish, for its frank salinity which contrasts with the sweet side of vanilla. For the pepper, the 6-berry mixture is perfect for bringing balance and harmony of flavors to this simple but fine dish.


Julienne is fished in March and April. To change rice, prefer seasonal vegetables: mashed turnip, pan-fried and butter-glazed radishes, steamed asparagus, sweet potato fries, etc.

Treat yourself !

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