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
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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
- 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.
- 2Pat the merlans dry, season heavily.
- 3Heat the oil in a heavy pan over the highest heat until smoking.
- 4Sear the merlans 90 seconds per side. Add the butter and thyme; baste 30 seconds.
- 5Lift onto a warm plate to rest 4 minutes.
- 6Slice across the grain. Spoon the shallot confit over the top. Serve with grilled bread.
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.