Whitefish Meuniere
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- Ingredients
- 500 grams f(approximately 18 ounces) waxy potatoes
- salt
- 1 untreated lemon
- ½ bunch parsley
- 8 Whitefish (ready to cook, with skin)
- lemon juice (for drizzling)
- freshly ground peppers
- Pastry flour (for dusting)
- 2 Tbsps vegetable oil
- 2 Tbsps cut up butter
- 2 Tbsps clarified butter
Preparation steps
1.
Peel, rinse and cook the potatoes in a pot of boiling salted water utnil tender, about 25 minutes.
2.
Meanwhile peel and slice the lemons. Rinse the parsley, shake dry and finely chop the leaves.
3.
Rinse the fish, pat dry, lightly sprinkle with lemon juice, salt and pepper. Heat the oil in a skillet over medium, sprinkle the fish with a little flour and saute, skin side down until golden brown. Turn the fish fillets over, and saute 2-3 minutes longer. Reduce the heat to low, add the butter ito the pan, sprinkle with the parsley and top the fish with the lemon slices.
4.
Drain the potatoes and let dry. Heat the clarified butter in another pan, add the potatoes and cook until golden. Serve the fish drizzled with the pan sauce and the potatoes.
