Sometimes it’s worth posting a recipe that did not turn out perfectly in appearance for reason such as: a) I have no idea when I’ll make it again b) my muddling along in the recipe can only serve to make you look good c) it still tastes really good, and if you don’t know what you’re missing out on, here’s your chance to learn!
Preparing something “meunière” means that you’re using flour, since meunier means “miller.” It’s pronounced muh-nyay (meunier) and muh-nyair (meunière). This totally reminds me of the nursery rhyme my mother-in-law used to sing to Juliet when we first arrived in France.
“Meunier, tu dors. Ton moulin va trop vîte. Meunier, tu dors. Ton moulin va trop fort.”
which translates to “Miller, you’re sleeping! Your mill is going too fast! Miller, you’re sleeping. Your mill is going too strong.”
It’s cute. You can listen to it here:
Aaaaanyway. You might possibly have heard of sole meunière, using sole as the fish type for this recipe. Or you might have heard of poisson meunière - another type of fish prepared in the meunière style. I did not use sole, I used cod. Not only did I use cod, but I bypassed the cod filets and went for the bigger, meatier version because it looked tempting when I was at the fishmonger. If you use sole or another type of filet, your fish will turn over neatly, preserving its beauty.
And we all know cooking and eating well is about taste and beauty.
So. Now that you know to do as I say and not as I do, let’s get started.
Brown some butter. I used about 2-3 tablespoons.
You want to remove it from the pan before it gets too brown because it will continue to brown off the flame and you don’t want to burn it.
Slice one lemon (this will be used as decoration to place over the fish), and juice one small lemon. I used 2 tablespoons of lemon juice and I found it perfect.
Salt and pepper your fish generously. I recently discovered that pepper is actually a spice that flavours the food, as opposed to something that makes it spicy hot. It was quite a revelation.
Put a quarter-cup of flour on a plate and cover the fish generously with flour.
Heat a mix of 2 T olive oil and a tablespoon of butter, and fry the fish. (Here is where having thinner filets will make your dish turn out more beautifully). If you want to see a perfectly prepared poisson meunière, take a look at Rachel Khoo’s version, which includes capers and parsley.
When the fish is browned on both sides, and cooked thoroughly through, serve with boiled, new potatoes, and cover everything with the brown butter sauce, mixed with the lemon juice. Serve immediately.
But it’s perfectly delicious.
- 1 lb fish filets
- 4T butter
- 1 T olive oil
- 2 T lemon juice
- ¼ c flour
- salt and pepper
- Brown 3T butter and juice a lemon.
- Season and flour the fish.
- Fry the fish in olive oil and the remaining butter.
- Serve with potatoes, and cover with the browned butter and lemon sauce.