How to Make Fish Meunière? – Fish Recipes
16/07/2010 1 Comment
Pomfret or sole – 500 gm
Clarified butter – 50 gm
Refined flour – 10 gm
Lime – 4
Parsley – 3 sprigs
Pepper – a pinch
Salt – to taste
Clean, fillet and skin fish; wash and dry.
Sprinkle over with seasoned flour (this can be done by putting seasoned flour and fillet in a brown paper bag and shaking well).
Heat half the clarified butter to smoking point.
Put in the fish.
When fish is sufficiently colored on one side, turn over and brown the other side.
Remove to a hot dish. Sprinkle over with lime juice. Garnish with chopped parsley.
Brown remaining butter. Pour over fish and serve immediately. (the froth produced by butter and parsley must be seen as it is served.)