Whiting Mornay from The Robert Carrier Cookbook by Robert Carrier
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. Saut...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 1 tablespoon finely chopped onion
- water
- milk
- salt and freshly ground black pepper
- ½ pint well-flavoured mornay sauce
- 3 tablespoons freshly grated gruyère
- 3 tablespoons finely chopped parsley
- 3 tablespoons finely chopped mushrooms
- 4-6 whiting
- 1 tablespoon butter
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