1782 Merlans au Gratin

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Clean and incise the whiting on both sides with shallow cuts; butter a deep dish and cover the bottom with Sauce Gratin. Place in the whiting and surround with a border of overlapping slices of raw mushrooms; place 3 small cooked mushrooms on top of each whiting, add a few spoonfuls of white wine and cover the whole with Sauce Gratin.

Sprinkle with fine breadcrumbs and melted butter and place in the oven at a temperature so regulated as to produce the reduction of the sauce, the cooking of the fish and the formation of a crust (Gratin)—these three factors should be completed at the same time. After removing the whiting from the oven sprinkle with a little lemon juice and chopped parsley.