Fish Meuniere

Ingredients

pound Fish * see note
1 teaspoon Salt
teaspoon Pepper
cup Flour
4 tablespoons Butter
a few drops of Lemon juice
1 tablespoon Chopped parsley

Preparation

1
* Note: Made with small fish: Sole, sole fillets, codfish, whitefish, herring, mackerel, etc; or with slices of large fish: Salmon, swordfish, etc.
2
Salt and pepper fish. Dredge fish with flour. In large, heavy skillet, heat two tablespoons butter until it begins to turn slightly brown. Add fish, leaving a little space between pieces so they do not touch. Lower flame. Cook over very low flame for 5 minutes. Turn fish and cook for 5 minutes on the other side. Remove fish to heated serving dish and keep warm. Add 2 tablespoons butter to skillet and cook until butter is slightly
Suggested Wine: A chilled white wine, dry or sweet.

Tools

 



Yield:

52.0 servings

Added:

Friday, February 12, 2010 - 1:55am

Creator:

Anonymous

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