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Merlan Colbert with steamed potatoes

Merlan Colbert with steamed potatoes is a fish dish for 4 people, ready in 40 minutes, with a medium difficulty level, at about €4.00 per person. It's a breaded, fried whiting opened like a book and filled with maître d'hôtel butter that melts inside. The key to success is making the butter ahead and frying at a steady temperature.

I'm suggesting merlan Colbert, the classic French bistro fish dish, crisp and golden, stuffed with a maître d'hôtel butter that melts right into the plate.

Merlan Colbert with steamed potatoes
Total time
40 min
Difficulty
Medium
Cost per person
€4.00
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Merlan Colbert is a breaded fish that gets opened up like a book so you can tuck a slice of parsley butter right inside. The crust shatters under the fork, the whiting stays moist and white underneath, and the butter melts slowly with the heat to create a little sauce right there on the plate.

It's the kind of dish you picture in old Parisian bistros, but it comes together easily at home on an evening when you have a bit of time to spare. Kids usually love the crispy, breaded side of it, and the plain steamed potatoes round out the meal without competing with the fish.

The ingredients

4 people

Fish counter

  • Whole whiting, butterflied through the back 4

Pantry

  • Flouroften in the pantry 4 tbsp
  • Breadcrumbsoften in the pantry 100 g
  • Frying oiloften in the pantry 50 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 2
  • Unsalted butter 100 g

Fruits and vegetables

  • Parsley 1 sprig
  • Lemon 2
  • Potatoes 800 g

Allergens Fish, Gluten, Eggs, Lactose

The step by step recipe

  1. Mix the softened butter with chopped parsley, the juice of one lemon, salt and pepper, shape it into a log and chill it. 15 min

    Roll it in plastic wrap so it firms up well.

  2. Peel the potatoes, cut them in half and steam them. 20 min

    A gentle steam keeps their flavor and texture.

  3. Salt the fish, coat it in flour, dip it in beaten egg, then in breadcrumbs.

    Ask your fishmonger to remove the center bone for a proper merlan Colbert.

  4. Fry it in oil at 170°C, in two batches, until golden. 6 min

    Keep the oil at a steady temperature, oil that's too hot burns the crust before the fish cooks through.

  5. Drain, slide slices of maître d'hôtel butter into the opening and serve with the steamed potatoes and lemon.

    The butter melts on contact with the hot fish and makes its own sauce.

Our tips to get it right

  • Pick a whiting that's genuinely fresh, with firm flesh and a neutral smell, that's what makes the biggest difference once it's breaded.
  • For a crust that stays put during frying, press the breadcrumbs onto the fish gently with your palm before it goes into the oil.
  • If you don't have a frying thermometer, test the oil with a small piece of bread, it should turn golden in under a minute.

The variations

  • Swap the whiting for pollock or sole, both work just as well with the breading and the maître d'hôtel butter.
  • For a version without frying, bread the fish the same way but bake it at 200°C for about 15 minutes on an oiled baking sheet.
  • For kids, shape small individual breaded fillets instead of a whole fish, they're easier to eat without worrying about bones.

What to serve it with

  • A well dressed green salad
  • A glass of dry white wine
  • Extra lemon wedges on the side

Storage

Breaded whiting keeps for 1 day in the fridge in a sealed container, though it loses its crunch. It doesn't freeze well once cooked. Reheat it for a few minutes in a hot oven rather than the microwave to bring back some crispness.

Questions about this dish

Can the fishmonger prepare the merlan Colbert for you?

Yes, and it's actually a good idea. Ask them to butterfly the whiting through the back and remove the center bone, which makes it much easier to bread and eat.

Can you make the maître d'hôtel butter ahead of time?

Yes, it's actually recommended. Shape the butter log the day before, it holds together better once chilled and slices more cleanly when you're ready to serve.

Can you swap the maître d'hôtel butter for something else?

You can stir a bit of chopped garlic or shallot into the butter, or simply use a knob of plain butter with a squeeze of lemon if you're short on time.

Do you have to deep fry the fish?

Deep frying gives the most even, golden crust. A large skillet with plenty of hot oil also works, as long as you watch both sides closely while they cook.

How long does it take to make a merlan Colbert with steamed potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a merlan Colbert with steamed potatoes?

About 590 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 Colbert with steamed potatoes cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, eggs, lactose. Always check the labels of the products you buy.

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