Friday, March 5, 2010
Fish à la Meunière
Sometimes a recipe can be referred to as timeless or a classic. Those recipes are the ones that can stand the test of time and remain relevant in an ever changing world of culinary gymnastics and gastronomy overload. Few recipes speak to that notion like Fish à la Meuniére a standard in a French culinary kitchens, it is usually prepared with flounder here in the states. A true and authentic European Meunière is made with Dover sole and the whole fish is prepared and sautéed tableside and de-boned by the waiter. But since my wife won’t let me buy a portable Waring Pro SB30 1300 watt portable single burner to bring that French experience to our home I guess I will have to make due with the stove. You know you can also flambé in those things, can you imagine going to a soccer game for your kids and whipping out your Waring Pro SB30 1300 watt portable single burner and hooking up some Crepe Suzette……..have you ever had Crepe Suzette! Oh the humanity, but I shall soldier on I suppose. I guess burning down the house and destroying all of our personal possessions out weighs the option of transforming our kitchen into a French/ Persian Bistro. As we all know the Waring Pro SB30 1300 watt portable single burner is powerful!
The sauce consists of a few simple ingredients butter, lemon and parsley but for my version I am doing mine Creole style.
4 (6oz) portions of fish any firm white fish (tilapia, cod, haddock or flounder)
1/2 cup flour for dredging
½ cup butter separated
½ cups of stock (preferably. fish stock)
Salt and pepper to taste
2 tablespoon Worcestshire sauce
1 lemon juiced
Few dashes of Tabasco
¼ cup fresh parsley chopped
Place flour in a large pan or shallow baking dish, season fish lightly with salt and pepper and dredge in the flour. Heat 2 tablespoons of butter in a medium sauce pan over medium high heat until the butter in frothy. Add the fillets to your pan and cook for approximately 5 minutes per side until golden brown. Remove the fillets from the pan and reserve on plate, cook the remaining fillets adding more butter if necessary. Keep the pan set to medium high heat and add the remaining ingredients except the butter to the pan and whisk or shake the pan to combine ingredients. Once those are added start adding the butter a little at a time and continue to whisk to prevent the butter from breaking (separating) in the sauce. Taste the sauce and adjust the seasoning and serve immediately.