Whiting baked with wine and raisins
6 servings
40 minutes
Merlang baked with wine and raisins is a refined dish of Spanish cuisine that combines the tenderness of white fish with the richness of sweet wine and raisins. Spanish chefs have long appreciated the balance of salty and sweet, and this recipe is a vivid example. The fish infused with the aromas of wine and lemon acquires a sophisticated sweet-sour note, while the delicate sauce with raisins and egg yolk adds depth to the flavor. Baking allows the natural shades of merlang to unfold, making it soft and juicy. This dish is perfect for both festive dinners and cozy family lunches, especially when served with a glass of white wine and fresh baguette.
1
Clean the fish from scales, gut it, and remove fins and bones. Season with salt, fold each carcass in half with the skin on the outside. Pour olive oil into a baking dish and place the fish inside. Sprinkle with breadcrumbs and pieces of butter (use 20 g). Pour in half of the wine and half of the lemon juice.
- Whiting: 2.4 kg
- Salt: to taste
- Olive oil: 3 tablespoons
- Breadcrumbs: 1 tablespoon
- Butter: 50 g
- Sweet white wine: 175 ml
- Lemon: 0.5 piece
2
Preheat the oven to 180 degrees. Place the fish in a dish and bake for 15 minutes.
3
Meanwhile, place the raisins and the remaining wine in a pot and heat on low, without boiling, then remove from heat and set aside.
- Golden raisins: 80 g
- Sweet white wine: 175 ml
4
Melt the remaining butter in a pan, add lemon juice, then wine with raisins, and cook for a few minutes, stirring constantly.
- Butter: 50 g
- Lemon: 0.5 piece
- Sweet white wine: 175 ml
- Golden raisins: 80 g
5
Lightly beat the yolks and first add a little sauce to prevent them from curdling, then pour the egg mixture into the pan with the sauce.
- Egg yolk: 2 pieces
6
Turn off the oven and take out the dish with the fish, pour the sauce over the fish, and shake the dish to let the sauce spread everywhere. Then return the dish to the oven and leave it there for 5 minutes. Serve at the table.
