Whiting Mornay

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 4-6 whiting
  • 3 tablespoons finely chopped mushrooms
  • 3 tablespoons finely chopped parsley
  • 1 tablespoon finely chopped onion
  • 1 tablespoon butter
  • milk
  • water
  • salt and freshly ground black pepper
  • ½ pint well-flavoured mornay sauce
  • 3 tablespoons freshly grated gruyère


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 little of this stuffing; close the fish carefully, and poach in equal quantities of milk and water, seasoned with salt and freshly ground black pepper.

Transfer poached fish to a heated serving dish; cover with hot Mornay Sauce; sprinkle with freshly grated Gruyère and glaze under a preheated grill until golden and bubbly.