FISH A LA MEUNIERE

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This is a classic way to prepare fish a la meuniere, served with a brown butter sauce with lemon and parsley. Simple and flavorful. this is a classic French technique for cooking delicate fish referring to the flour used to coat the fish before they’re fried. This seals the fish and gives it a lovely crust. The browned butter is finished with lemon and parsley for a perfectly salty, reminding of the sea.

Ingredients:

• Fish fillet 500 gm
• Butter 150 gm
• Flour 150 gm
• Lemon juice 4 tbsp
• Black pepper 1 tsp
• Salt 1 tsp
• Mustard powder 1 tsp
• Parsley (chopped) 2 tbsp

Method:

• Prepare & clean the fish. Wash & drain.
• Cut into 1/2 inch slices.
• Marinate with 2 tbsp lemon juice, mustard powder, black pepper & salt for 20 minutes.
• Coat the fish lightly with the flour and set aside.
• Shallow fry on both sides in butter.
• Transfer to a silver dish or plate.
• Add the remaining butter in the pan & heat until golden brown, add lemon juice.
• Pour over the fish.
• Sprinkle with chopped parsley & serve with lemon wedges.