To sauté meunière
Dredge and flour the fish that has been previousely dressed.
In a fish pan, heat the oil.
When hot, add a knob of butter.
Place the floured fish into the hot fats (Important: back to you and head on the left side).
Flip it as soon as the first side has a nice brown colour.
During cooking, frequently baste the fish with fats.
When finished, dress the fish on a serving dish. The fact that the fish was placed in a certain way in the pan at stage 4 helps to obtain a fried fish in the right position to be served. This avoids making several manipulations that would damage the fish. Place a piece of peeled lemon passed in chopped parsley on each head.
...See the recipe
For:
The preparation of certain fish and white offals...
Time:
25 minutes
Difficulty:
Author: Chef Philippe
1
rating
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Ingredients:
Whole or sliced fish (trout...), flour, butter, peeled lemon, parlsey, oil, salt, pepper
Method
Prepare all the ingredients.Dredge and flour the fish that has been previousely dressed.
In a fish pan, heat the oil.
When hot, add a knob of butter.
Place the floured fish into the hot fats (Important: back to you and head on the left side).
Flip it as soon as the first side has a nice brown colour.
During cooking, frequently baste the fish with fats.
When finished, dress the fish on a serving dish. The fact that the fish was placed in a certain way in the pan at stage 4 helps to obtain a fried fish in the right position to be served. This avoids making several manipulations that would damage the fish. Place a piece of peeled lemon passed in chopped parsley on each head.
...
