Fish Meuniere

   10 PORTIONS

    Ingredients

Fish fillets                                                        10 x 100 g

Oil                                                                           100 ml

Lemons                                                                   3

Flour                                                                        50 g

Butter                                                                       75 g

Parsley (chopped)

Salt

Pepper

Method

  1. Skin the fillets and pass them through seasoned flour.
  2. Shallow fry them in hot oil to a golden colour starting with the flesh side down and turning once only.
  3. Drain and place on a serving dish, keep hot.  Squeeze a little lemon juice over the fillets and place a peeled lemon slice on each portion.
  4. Heat the butter in a clean pan until nut brown, add a little lemon juice and pour over the fish.  Garnish with chopped parsley and serve.

Notes:

  1. Suitable fish are plaice, sole, cod and turbot.
  2. This method is also suitable for cooking trout.  In which case remove the gill membranes and eyes.  Remove the scales and fins and clean out the entrails through the gill slits.  Make three incisions on each side and proceed as shown in Stages 2-5 above.

 

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