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Merlan à la Plancha aux Échalotes

Beef · Merlan

The other small lean cut from the back of the leg, named for its resemblance to a whiting fish. Plancha-seared rare, finished with confit shallots and butter. Quick, French, and underrated.

Serves 2Prep 15 minCook 10 min
What to ask for
This recipe calls for Merlan. Can't get it where you are?

Ingredients & method

Ingredients

  • 2 merlan steaks (about 200 g each)
  • Salt and pepper
  • 1 tablespoon neutral oil
  • 30 g butter
  • 1 sprig thyme
  • —
  • For the shallot confit:
  • 6 large shallots, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • Salt and pepper

Method

  1. 1Make the shallots first: sweat them slowly in the olive oil over low heat with a pinch of salt for 25 minutes until soft and golden. Add the vinegar and sugar; cook 2 more minutes until jammy.
  2. 2Pat the merlans dry, season heavily.
  3. 3Heat the oil in a heavy pan over the highest heat until smoking.
  4. 4Sear the merlans 90 seconds per side. Add the butter and thyme; baste 30 seconds.
  5. 5Lift onto a warm plate to rest 4 minutes.
  6. 6Slice across the grain. Spoon the shallot confit over the top. Serve with grilled bread.

Cook this well

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Chef's tip
Merlan is leaner than poire — push past medium-rare and it's tough. Take it off when the centre is still bright red.

Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.
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