Fish meuniere

Ingredients 

200 gm sole fish 

2 tbsp refined flour 

1/2 tsp salt

1/2 tsp pepper 

1 no lemon

1 tbsp parsley 

Method 

Many fish, whole or filleted, may be cooked by this method: sole, sea bass, bream, fillets of plaice, trout,

brill, cod, turbot, herring, scampi, etc.

1 Prepare and clean the fish, wash and drain.

2 Pass through seasoned flour, shake off all surplus flour.

3 Shallow fry on both sides, presentation side first, in hot clarified butter, margarine or oil.

4 Dress neatly on an oval flat dish or plate/plates.

5 Peel a lemon, removing the peel, white pith and pips.

6 Cut the lemon into slices and place one slice on each portion.

7 Squeeze some lemon juice on the fish.

8 Allow 10-25 g (½-1 oz) butter per portion and colour in a clean frying-pan to the nut-brown stage (beurre noisette).

9 Pour over the fish.

10 Sprinkle with chopped parsley and serve.