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 tbsp plain flour
½ tsp salt
2 pinches freshly ground black pepper
1½ tbsp oil
45g butter, cut into cubes
½ lemon, juice only
1 tbsp chopped parsley
1 tbsp 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
Ingredients
- 2 fillets of lemon sole
- 3 tbsp plain flour
- ½ tsp salt
- 2 pinches freshly ground black pepper
- 1½ tbsp oil
- 45 g butter cut into cubes
- ½ lemon juice only
- 1 tbsp chopped parsley
- 1 tbsp 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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Can be found with gin or a pint in hand.
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