Broiled Whitings is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of floured whitings that are grilled (broiled) and served with a parsley, egg, butter and elder vinegar sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Broiled Whitings.
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This is a classic recipe for a Victorian version of Broiled Whitings 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. 259.—WHITINGS BROILED.
First, rub the whiting over with oil, and then having rolled it in flour, broil it over a clear fire ; and when done, serve with the following sauce : viz.,—two ounces of butter, two yolks of eggs, nutmeg, pepper, and salt, chopped parsley and a few drops of elder-vinegar ; stir briskly over a slow fire for a few minutes, and as soon as the sauce slightly thickens, pour it into a sauce-boat, and serve.
Modern Redaction
Ingredients:
2 whitings
2 tbsp olive oil
3 tbsp plain flour
For the Sauce:
60g butter
2 egg yolks
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
1 tbsp parsley, finely chopped
1/4 tsp elder vinegar
Method:
Clean and scale the fish, coat with oil then cover in the flour. Place under a pre-heated grill (broiler) and cook until nicely browned and cooked through.
Whilst the fish is cooking, melt the butter in the top of a bain-marie (double boiler) over simmering water. Whisk in the egg yolks, season with the nutmeg, salt and black pepper then beat in the parsley and elder vinegar. Continue cooking, stirring constantly, until the sauce has thickened then pour into a sauce boat and serve to accompany the grilled fish.
