1779 Merlans Colbert

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Open the fish along the back and remove the backbone, allowing the fillets to lie flat and unseparated; season, flour, egg and breadcrumb and deep fry as required. Arrange on an oval dish, fill the centre with Maître d’Hôtel Butter and surround with a border of slices of fluted lemon.