Description
Poisson meuniere. Poisson is French for "fish". But the word meuniere - literally as "Miller's wife", in fact the same means as the sauce (a combination of butter, lemon and parsley), and method of cooking fish (pieces of fish before frying crumble the flour). Fish turns out very tender and incredibly flavorful.
Ingredients
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Fish fillets
2 piece
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Flour
3 Tbsp
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Salt
0.5 tsp
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Black pepper
1 pinch
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Vegetable oil
1.5 Tbsp
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Butter
50 g
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Lemon
0.5 piece
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Parsley
Cooking
Cut fish fillet into serving pieces. To check for bones.
Mix the flour, salt and pepper.
In a pan on high heat, heat vegetable oil. Roll fish in flour mixture and lay into the pan, reduce the heat to medium. Fry the fish on both sides for 1-2 minutes (for flat fish) or 2-3 minutes (for more well-fed fish in the thickness of 2-3 cm). Transfer to a plate, cover with foil.
Squeeze the juice of half a lemon and mix with chopped parsley (optional, you can add capers).
Butter cut into cubes and melt until light brown. Remove from the heat. Carefully pour in the oil, lemon juice, mix well.
Pour the fish sauce and immediately serve.
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