Fish à la meuniere

Fish à la meuniere

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

This is an excellent and simple way of cooking delicate fish. The cooking is gentle, and the fat used is clarified butter or half oil and half butter, so that no residue gathers in the pan to burn or discolour the flesh.

Ingredients

Quantity Ingredient
6 fish fillets
plain flour, seasoned with salt and pepper
or 1/2 oil
1/2 butter
1 tablespoon butter, extra
1 lemon, juiced
1 tablespoon chopped parsley
lemon slices, to garnish

Method

  1. Dust the fish lightly with seasoned flour. Use enough butter or oil and butter mixture to cover the base of the frying pan. Melt slowly and do not allow to colour. When butter is hot, place fish in it and cook first one side to a delicate brown for about 2–3 minutes, then turn and cook other side.
  2. Arrange on a serving plate and keep warm. Add extra butter to pan and, while foaming, add the strained lemon juice and the parsley. Pour immediately over fish and serve at once. Sliced lemon is the classic garnish for this dish.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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