Fish à la meunière

Fish à la meunière

By
From
Margaret Fulton Favourites
Serves
4
Photographer
Tanya Zouev and Armelle Habib

I am lucky that I live five minutes away from one of the best fish markets in the world. No, not the Fulton Fish Market of New York, but the fish market in Sydney’s Pyrmont.

I’m very fussy when it comes to fish. It’s important not to overcook it and to resist the temptation to swamp it with sauces and flavourings. Fish has such a wonderful natural flavour.

This dish translates from the French as ‘in the style of the miller’s wife’, who presumably must have had fish swimming in her mill pond. The gentle method of à la meunière, it has been said, is the perfect way to cook delicate fish, the classic French choice being sole. You could also use John Dory, flathead tails, whiting fillets, snapper or bream fillets. Whole trout can also be cooked à la meunière. Very little else is needed, except perhaps potatoes that have been steamed and lightly buttered, and a green salad on the side.

Ingredients

Quantity Ingredient
1/2 cup plain flour, seasoned with sea salt and freshly ground black pepper
4 fish fillets, skinned
60g butter
1 tablespoon light olive oil
1 lemon, juiced
1 tablespoon chopped flat-leaf parsley
lemon wedges, for serving

Method

  1. Put the seasoned flour in a shallow bowl and dust the fish lightly. Melt a tablespoon of the butter with the oil in a large frying pan over a medium heat. Add the fish and first cook one side to a delicate brown for 2–3 minutes, then turn and cook the other side. Arrange on a serving plate and keep warm. Return the frying pan to low heat, add the remaining butter and cook until it has a golden brown colour and a nutty aroma. Add the lemon juice, swirl until combined and then add the chopped parsley. Pour immediately over the fish and serve at once with lemon wedges.

Fish amandine

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. After the fish is cooked and set aside, add 1⁄4 cup of slivered or halved blanched almonds to the butter in the pan. Cook until almonds are golden, stirring frequently. Pour over the fish and drizzle with lemon juice.
Tags:
Margaret
Fulton
Favourites
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again