Merlang, Baked with Wine and Raisins

Main Dishes | Spanish cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Merlang, Baked with Wine and Raisins

Ingredients

Merlang - 5 lbs
Olive Oil - 3 tablespoons
Breadcrumbs - 1 tablespoon
Butter - 1.8 oz
White Vermouth - 6 fl oz
Lemon - ½ piece
Whole egg - 2 pieces
Salt - to taste
Light Raisins, Seedless - 2.8 oz

Step by Step guide

Step 1

Clean the fish from scales, gut it, remove fins and bones. Season with salt, fold each fish in half so that the skin remains on the outside. Pour olive oil into a baking dish and place the fish in it. Sprinkle with breadcrumbs and pieces of butter (use 20 g). Pour in half of the wine and half of the lemon juice.

Step 2

Preheat the oven to 356°F. Place the dish with the fish in the oven and bake for 15 minutes.

Step 3

Meanwhile, place the raisins and the remaining wine in a saucepan and heat over low heat without boiling, then remove from heat and set aside.

Step 4

Melt the remaining butter in a pan, add lemon juice, then the wine with raisins and cook, stirring constantly, for a few minutes.

Step 5

Lightly beat the yolks and first add a little sauce to them so that the yolks do not curdle, then pour the egg mixture into the pan with the sauce.

Step 6

Turn off the oven and remove the dish with the fish, pour the sauce over the fish and shake the dish so that the sauce spreads everywhere. Then return the dish to the oven and leave it there for 5 minutes. Serve at the table.