Fish Fillet Murat 

10 PORTIONS

Ingredients

Fish fillets                                                              10 x 100 g

Cocotte potatoes                                                        400 g

Oil                                                                             100ml

Artichoke bottoms                                                     5

Flour                                                                          100 g

Lemon                                                                       1

Butter                                                                         75 g

Salt

Pepper

Parsley (chopped)

Method

  1. Cut the fish into strips about 15mm wide diagonally across the fillets.
  2. Pass the strips through seasoned flour and shallow fry them in hot oil.
  3. Drain off any excess oil and toss together with quartered artichoke bottoms and cooked cocotte potatoes in a pan.
  4. Pile onto a serving dish - sprinkle with lemon juice.
  5. Heat the butter in a clean pan until but brown, add a little lemon juice and pour over the fish.  Garnish with chopped parsley and serve on a warm dish.

Note:  Suitable fish are plaice, sole and turbot.

 

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