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Fish Meuniere
By : Method
- Mix the salt and pepper with the flour.
- Coat the fish lightly with the flour and set aside.
- Heat 115 gms butter in a frying pan and then add the fish fillets in batches and cook over moderate heat.
- Remove the fish fillets from the pan when crisp and transfer to warplates.
- Add the remaining butter in the pan and heat until golden brown.
- Stir in lemon and parsley and immediately pour over the fish fillets.
- Garnish with parsley and lemon wedge's and serve hot.
Ingredients:
fish fillets - 85 gms
plain flour - 3 tbsps
lemon juice - 2 nos
parsley, chopped - 2 tbsps
unsalted butter - 175 gms
lemon wedge's for garnish as required
black pepper, ground as required
parsley sprigs as required
salt as required
fish fillets - 85 gms
plain flour - 3 tbsps
lemon juice - 2 nos
parsley, chopped - 2 tbsps
unsalted butter - 175 gms
lemon wedge's for garnish as required
black pepper, ground as required
parsley sprigs as required
salt as required
RECIPES BY REHANA KHAMBATY
