EASY SOLE MEUNIERE
Steps:
- Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
- Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.
CLASSIC SOLE MEUNIèRE
Provided by Molly Wizenberg
Categories Fish Dinner Butter Lemon Juice Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- For fish:
- Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
- Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.
- For sauce:
- Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.
WHITING MEUNIERE
Meuniere is a classic that can't go wrong. Traditionally it is done with sole, but I used whiting with impressive results, and so decided to spread the joy.
Provided by lelemms
Categories Fish Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Season fish with salt and pepper and squeeze 1 lemon half over fish.
- Heat 2 tablespoon butter and oil in a large skillet over medium heat until bubbling.
- Spread flour into a shallow bowl. Dredge fish through the flour until lightly coated on both sides.
- Cook fish in the bubbling butter mixture, working in batches, until fish is golden on both sides and flakes easily with a fork, 5 to 10 minutes per side. Transfer cooked fish to a serving platter.
- Increase heat under skillet to medium-high; add remaining 2 tablespoons butter. Cook and stir butter until fragrant and starting to turn brown, 2 to 3 minutes. Add garlic to brown butter and remove skillet from heat. Stir capers into garlic mixture and squeeze remaining lemon half over mixture. Pour caper sauce over cooked fish.
Nutrition Facts : Calories 456.6 calories, Carbohydrate 27.3 g, Cholesterol 177.3 mg, Fat 18.3 g, Fiber 2.2 g, Protein 44.8 g, SaturatedFat 8.5 g, Sodium 416.5 mg, Sugar 0.1 g
WHITING MEUNIERE
Meuniere is a classic that can't go wrong. Traditionally it is done with sole, but I used whiting with impressive results, and so decided to spread the joy.
Provided by lelemms
Categories Fish Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Season fish with salt and pepper and squeeze 1 lemon half over fish.
- Heat 2 tablespoon butter and oil in a large skillet over medium heat until bubbling.
- Spread flour into a shallow bowl. Dredge fish through the flour until lightly coated on both sides.
- Cook fish in the bubbling butter mixture, working in batches, until fish is golden on both sides and flakes easily with a fork, 5 to 10 minutes per side. Transfer cooked fish to a serving platter.
- Increase heat under skillet to medium-high; add remaining 2 tablespoons butter. Cook and stir butter until fragrant and starting to turn brown, 2 to 3 minutes. Add garlic to brown butter and remove skillet from heat. Stir capers into garlic mixture and squeeze remaining lemon half over mixture. Pour caper sauce over cooked fish.
Nutrition Facts : Calories 456.6 calories, Carbohydrate 27.3 g, Cholesterol 177.3 mg, Fat 18.3 g, Fiber 2.2 g, Protein 44.8 g, SaturatedFat 8.5 g, Sodium 416.5 mg, Sugar 0.1 g
TROUT MEUNIèRE, OLD STYLE
Provided by Tom Fitzmorris
Categories Sauté Mardi Gras Dinner Trout Butter Lemon Juice Sugar Conscious Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- 1. Combine the flour, Creole seasoning, and salt in a wide bowl. Rinse the trout fillets and pat dry. Dredge the fish in the seasoned flour and knock off the excess.
- 2. Make a medium-brown roux by melting the butter in a saucepan over medium heat. When it begins to bubble, add the remaining seasoned flour and cook, stirring constantly, until the mixture turns a medium brown.
- 3. Put the stock into another saucepan and place over medium-high heat. Whisk the roux into the stock until dissolved. Add the lemon juice, Worcestershire sauce, and vinegar, and simmer for 3 minutes, then remove the pan from the heat. Keep the sauce warm while you prepare the fish.
- 4. You can sauté the fish in butter if you like, but it's more common in New Orleans to fry it in abut an inch of oil heated to 375 degrees. Either way, cook until golden brown (about 2 minutes per side).
- 5. Spoon the sauce over the fish and serve with lemon wedges.
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NEIL PERRY'S KING GEORGE WHITING MEUNIERE RECIPE
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Servings 4Total Time 30 minsCategory Main-Course
- 1. If you don't have a frying pan big enough to fit all four fillets, you will need to cook the fish in two batches, so warm the oven to 100C (80C fan-forced) to keep the first batch warm and have a plate ready for the fish.
- 2. Place a large stainless-steel or non-stick frying pan over medium-high heat and pour in enough clarified butter to cover the base of the pan. Heat until it is foaming.
- 3. Pour milk into a wide bowl and tip the flour onto a wide plate. Dip the fish fillets in the milk, then dredge in the flour, pressing on both sides, and shake off the excess flour. Sprinkle the fillets with sea salt. Place them in the hot pan and cook for about 1 minute each side or until golden. Remove from the pan and drain on paper towel. Reserve the pan.
- 4. Place a fish fillet on each of four plates, squeeze a little lemon juice over the fish, sprinkle with parsley and sea salt and give a good grind of white pepper.
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