Whiting Mornay

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4-6 whiting
  • 3 tablespoons finely chopped mushrooms
  • 3 tablespoons


Have whiting cleaned and skinned. Make a slit down the back of each fish on either side of the backbone to make a pocket. Snip off the bone at each end with scissors and carefully lift it out.

Sauté finely chopped mushrooms, parsley and onion in butter until onion is transparent and cooked through. Stuff each fish with a