Courre Merlan (Whiting Chase)

Courre Merlan (Whiting Chase) is a historical culinary term, specifically referring to a method of poaching whiting. The "chase" element likely describes a quick or light cooking process, avoiding toughness in the delicate fish. It indicates a brief, gentle poaching of whiting in a flavorful liquid, typically a court bouillon or a similar broth. The intent is to cook the whiting just until it is opaque and flaky, preserving its moistness and subtle flavor. Precise recipes and preparation details vary, but the core principle involves rapidly cooking the whiting in simmering liquid, suggesting freshness and speed as key factors in the method.