Whitings au Gratin is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of whitings coated in breadcrumbs that are baked in a wine, mushroom, anchovy and shallot sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Whitings au Gratin.
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This is a classic recipe for a Victorian version of Whitings au Gratin that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 260.—WHITINGS AU GRATIN.
See Soles au Gratin, No. 236.
Modern Redaction
Ingredients:
2 whitings
salt and freshly-ground black pepper, to taste
100g fine, dry, breadcrumbs
200ml white wine
60ml mushroom juice or mushroom catsup
1 tsp anchovy essence
2 tbsp parsley, finely chopped
6 mushrooms, thinly sliced
2 shallots, finely sliced
70ml white wine
Method:
Clean, scale and wash the whitings. Wipe dry then arrange side by side in a well-buttered baking dish. Season well with salt and black pepper then scatter half the breadcrumbs over the top.
Whisk together the white wine, mushroom juice (or catsup), and anchovy essence in a bowl and pour around the fish. Scatter the parsley, mushrooms and shallots over the top then sprinkle over the breadcrumbs,
Transfer to an oven pre-heated to 180°C and bake for 30 minutes, or until the fish is cooked through and flakes easily with a fork. Carefully remove the fish to a heat-proof serving dish with a fish knife then pour the pan juices into a saucepan.
Add the 70ml white wine and stir together until the mixture simmers. Pour the sauce over the cooked whitings then set under a hot grill (broiler) and cook until the top of the dish is browned. Serve immediately.
