Friday, May 24, 2013

Fish Meuniere



INGREDIENTS:
Fish Meuniere

Fish Meuniere


85 grams fish fillets
3 tablespoons plain flour
2 tablespoons lemon juice
Black pepper, ground to taste
2 tablespoons Parsley, chopped
Lemon wedges to garnish
Parsley sprigs to garnish
175 grams unsalted butter
Salt to taste

DIRECTIONS:
  • Mix the salt and pepper with the flour, coat the fish lightly and set aside. Heat 3 quarters of the butter in a frying pan and then add the fish fillets in batches and cook over moderate heat.
  • Remove the fish fillets from the pan when crisp and transfer to warm plates.
  • Add the remaining butter to the pan and heat until the nutty golden brown stage, stir in lemon and parsley and immediately pour over the fish fillets.
  • Garnish with parsley and lemon wedge’s and serve hot.