Merlans à l'Anglaise (Breadcrumbed Whiting, English Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- whiting
- seasoning
- flour
- very fine breadcrumbs
- clarified butter
- Beurre à la maître-d'hôtel
Instructions
- Open the whiting along the back from head to tail and extract the bone.
- Season the fillets and flour them lightly.
- Breadcrumb them à l'anglaise with very fine breadcrumbs.
- Cook them in clarified butter.
- Dress on a long dish and cover them with lightly softened Beurre à la maître-d'hôtel.