Fish, Classics and bistro fare
Merlan bonne femme with steamed potatoes
Merlan bonne femme is a French bistro fish dish simmered in white wine with shallots, mushrooms, and cream, served with steamed potatoes. For 4 people, it takes 45 minutes, has medium difficulty, and costs about €3.40 per serving. The key to success is baking the fish covered with parchment paper, which keeps the flesh moist.
A true bistro classic, merlan bonne femme, with mushrooms, shallots, and a creamy white wine sauce.
- Total time
- 45 min
- Difficulty
- Medium
- Cost per person
- €3.40
- Calories per person
- 500 kcalcalculated by Kiloach, your weight coach
- Season
- Fall, Winter, Spring
Merlan bonne femme is the kind of dish you still find chalked up on bistro menus across France. The whiting's delicate white flesh cooks gently in white wine while mushrooms and shallots season the base of the dish. The resulting sauce, finished with cream and butter, coats the fish without overpowering it.
This is a dish to make on a Sunday or an evening when you have a bit of time, since it involves a few steps done in sequence. It works well for a quiet dinner with adults or for casual entertaining, paired with steamed potatoes that soak up the sauce. Mon Chou walks you through each step so the fish stays tender and the sauce comes together smoothly.
The ingredients
Fish counter
- Whiting fillets 700 g
Fruits and vegetables
- White mushrooms 250 g
- Shallots 3
- Potatoes 900 g
- Parsley 4 sprigs
Pantry
- Dry white wineoften in the pantry 20 cl
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Dairy
- Heavy cream 20 cl
- Butter 40 g
Allergens Fish, Lactose
The step by step recipe
-
Peel the potatoes and steam them. 25 min
Keep them covered and warm while you finish the fish.
-
Melt half the butter in a baking dish, spread the chopped shallots and sliced mushrooms over it.
Don't crowd the mushrooms.
-
Lay the fillets on top, season with salt and pepper, pour in the white wine, cover with parchment paper, and bake at 180°C. 15 min
The fish is done when the flesh flakes easily.
-
Pour the cooking juices into a saucepan, reduce by half, then whisk in the cream and the rest of the butter. 8 min
Whisk off the heat for a glossy sauce.
-
Coat the fillets with the sauce and serve with the steamed potatoes and parsley.
Slide the dish under the broiler for a minute to glaze the sauce.
Our tips to get it right
- Pick whiting fillets that look firm and smell clean, a sign of freshness, for even cooking.
- Slice the mushrooms thin and evenly so they cook at the same rate as the shallots without releasing too much water.
- Taste the sauce before coating the fish, since white wine can make it sharp, and add a touch more cream if needed.
The variations
- Swap the whiting for cod or monkfish, white fish that hold up well to the same white wine cooking method.
- For a dairy free version, use soy cream instead of heavy cream and olive oil instead of butter.
- To save time, cut the potatoes into chunks instead of leaving them whole, they'll steam in about 15 minutes.
What to serve it with
- Steamed potatoes, already part of the recipe
- Crusty bread to soak up the sauce
- A dry white wine, like a muscadet
Storage
Store leftovers in a sealed container in the fridge for up to 2 days, since fish keeps less well than other dishes. Freezing isn't recommended, as the cream sauce tends to separate once thawed. Reheat gently in a pan or a low oven, without letting the sauce boil.
Questions about this dish
Can you prepare merlan bonne femme ahead of time?
You can peel the potatoes and prep the mushrooms and shallots in advance. Cook the fish and sauce right before serving, though, so the flesh stays moist and the sauce coats well.
What fish can replace whiting in this recipe?
Cod, monkfish, or pollock all work well instead of whiting. Pick a firm white fish that can handle the white wine cooking without falling apart.
Why cover the fish with parchment paper while baking?
Parchment paper traps moisture around the fillets and keeps them from drying out in the oven. This keeps the flesh moist and makes it flake easily once cooked.
How do you keep the sauce from being too thin?
Reduce the cooking liquid by half before adding the cream and butter. If the sauce still feels thin, let it simmer gently a bit longer while whisking.
How long does it take to make a merlan bonne femme with steamed potatoes?
Count 45 min in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in a merlan bonne femme with steamed potatoes?
About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a merlan bonne femme with steamed potatoes cost?
About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains fish, lactose. Always check the labels of the products you buy.
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