Recipe : Poisson meunière Fish with butter

A little fishy for your dishy

A French classic  -Poisson meunière, fish with butter.  Once again trying to increase our fish intake, so er lets cover it with butter!  Well if lashings of butter is good enough for James Martin, it's good enough for us!  Lemon Sole was the fish used for this, however you could also use halibut, trout or some flounder or indeed some cod.  Whatever you use, this is a quick to make and easy to put together midweek meal.  A simple dish that shows off fish at its best.  An acidic dish so a Sauvignon Blanc or Pinot Grigio would go well.

Ingredients

2 fillets of lemon sole
3 tablespoon plain flour
½ teaspoon salt
2 pinches freshly ground black pepper
1½ tablespoon oil
45g butter, cut into cubes
½ lemon, juice only
1 tablespoon chopped parsley
1 tablespoon small capers

Method

In a large plate, mix together flour with salt and pepper.
Pat the fish in the flour, so that they are coated evenly.
Heat the oil in a large frying pan.
When the oil is hot, add the fish.
Cook for 1-2 minutes until golden brown, turnover and cook the other side for a further 1-2 minutes.
Remove the fish from the frying pan and wrap in foil to keep warm.
Wipe the frying pan with paper towels and return to the cooker to a medium heat.
Add the butter and heat until they melt and become light brown.
Take off the heat and add lemon juice.
Add the parsley and capers.
Give the sauce a mix.
Place the fish into the pan for a quick heat and soaking up of the butter sauce.
Serve.

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Fish in butter Poisson Meuniere

French classic of fish in butter

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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Ingredients

  

• 2 fillets of lemon sole
• 3 tablespoon plain flour
• ½ teaspoon salt
• 2 pinches freshly ground black pepper
• 1½ tablespoon oil
• 45 g butter cut into cubes
• ½ lemon juice only
• 1 tablespoon chopped parsley
• 1 tablespoon small capers

Instructions

 

• In a large plate, mix together flour with salt and pepper.
• Pat the fish in the flour, so that they are coated evenly.
• Heat the oil in a large frying pan.
• When the oil is hot, add the fish.
• Cook for 1-2 minutes until golden brown, turnover and cook the other side for a further 1-2 minutes.
• Remove the fish from the frying pan and wrap in foil to keep warm.
• Wipe the frying pan with paper towels and return to the cooker to a medium heat.
• Add the butter and heat until they melt and become light brown.
• Take off the heat and add lemon juice.
• Add the parsley and capers.
• Give the sauce a mix.
• Place the fish into the pan for a quick heat and soaking up of the butter sauce.
• Serve.

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