65 Whiting with Julienne Vegetables

Preparation info
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Appears in

By Michel Guérard

Published 1978

  • About

Merlan à la julienne de légumes ‘A sublime recipe for delicate flaky whiting’


Main Ingredients

  • 4 whiting weighing 220 g ( oz) each


Preparing the whiting

  1. Cut off the fins and clean the whiting, removing their guts through the gills.
  2. Bone them whole; make two incisions along the spine and ease the fillets on either side away from the bone. Cut through the now-free backbone with scissors, just by the tail, and remove it. The whiting can now be opened and