FISH MEUNIERE WITH CAPERS
This is from the America's Test Kitchen Cookbook, 2006 edition. This kind of made me think of chicken piccata, only made with fish. Use a flatfish, like sole or flounder for best results.
Provided by IngridH
Categories Egg Free
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For the fish: Set oven to 200 degrees, and place a heatproof plate in the oven.
- Place flour in a baking dish. Season dry fish fillets with salt and pepper, set aside for 5 minutes or until moisture shows on the surface.
- Coat fish with flour, shake off any excess, and set aside on a baking sheet.
- In a large (12 inch) non-stick skillet, heat 1 tablespoon of the oil over high heat until shimmering.
- Add 1 tablespoon of butter and swirl to coat the bottom of the pan. Add two fillets skin side up, to the skillet, and reduce heat to medium high. Cook the fish without distubing it, about 3 minutes, or until the edges are opaque and the bottom is golden.
- Carefully flip the fish (you may need two spatulas to do this without breaking it), and continue to cook for another two minutes or until the thickest part flakes when a toothpick is inserted.
- Transfer the fish to the oven to keep warm while you cook the remaining fillets.
- Wipe the pan clean, and repeat steps 6 through 11 with the other two fillets.
- For the browned butter: Heat remaining 2 tablespoons butter in a stainless steel skillet over medium high heat until the butter melts.
- Continue to cook, swirling the pan, until the butter is golden brown and smells nutty, about 1 - 1 1/2 minutes more. Remove from heat.
- To serve: Remove fish from the oven and sprinkle with parsley. Add the lemon juice and capers to the browned butter, swirl to combine. Taste butter sauce, add salt or pepper to taste. Spoon the butter sauce over the fish, and serve immediately.
Nutrition Facts : Calories 386.4, Fat 27.4, SaturatedFat 12.6, Cholesterol 119.2, Sodium 613.2, Carbohydrate 12.6, Fiber 0.6, Sugar 0.2, Protein 22.2
SOLE MEUNIERE WITH BROWNED BUTTER CAPER SAUCE
Steps:
- Season fillets with salt and pepper.
- Heat 2 tablespoons clarified butter in each of 2 large saute pans.
- Dredge fillets in flour, shaking off any excess flour. Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pans and transfer on to a platter, sprinkle with parsley. Cover with foil.
- Remove remaining butter from one of the skillets and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.
SOLE MEUNIèRE WITH BLOOD ORANGE & CRISPY CAPERS
Marvel at the combination of delicate white fish with caramelised citrus flavours and sharp capers. A great dish for entertaining
Provided by Rosie Birkett
Categories Dinner, Fish Course, Main course, Supper
Time 15m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp oil in a large non-stick frying pan over a medium-high heat. Add the capers and fry until puffed and crisp, about 2 mins. Transfer with a slotted spoon to a plate covered with kitchen paper.
- Zest the orange and set aside. Cut it in half and place, cut-side down, in the hot oil. Caramelise for 3-5 mins, then set aside. Wipe the pan out with kitchen paper. Put the flour on a plate and season. Dust the fish fillets lightly in the seasoned flour. Heat the remaining oil over a high heat. Add the fillets, turn the heat down slightly, then cook for 1-2 mins each side. Transfer to a plate and keep warm.
- Add the butter to the pan, along with the blood orange zest. Once melted, squeeze the juice of one of the orange halves into the pan, along with a squeeze of lemon juice, the chilli flakes and thyme. Whisk to combine, taste, then add more orange juice if you think it needs it. Add the capers back to the pan, followed by the fish fillets, basting them briefly in the butter. Divide between two plates and spoon over any excess butter. Serve with wilted spinach.
Nutrition Facts : Calories 511 calories, Fat 34 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.2 milligram of sodium
SOLE MEUNIèRE
This popular French classic coats the fish in seasoned flour which lightly protects the fish without overpowering its flavour
Provided by Good Food team
Categories Dinner, Supper
Time 12m
Number Of Ingredients 6
Steps:
- Check the fish for small bones and pull any out with tweezers. In a large shallow bowl, season the flour with a little salt and black pepper. Toss the fish in the flour, coating well, and shake off any excess.
- Heat the oil in a large frying pan. Add the fish and cook, skin-side down, for 2 mins. Use a fish slice or large spatula to turn, then cook the other side for 1-2 mins until golden.
- Remove the fish to a warmed plate, then season. Wipe out the pan with kitchen paper. Return the pan to the heat, then add the butter. Heat until it melts and begins to turn a light brown, then mix in the lemon juice and capers, if using. Swirl in the pan for a few secs, return fish to the pan and spoon over any juices. Serve immediately.
Nutrition Facts : Calories 501 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 0.67 milligram of sodium
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- Meanwhile, season the fish on the meat side with salt and pepper. Lightly dredge in flour and shake off excess.
- When the pan is good and hot, add the oil followed immediately by 1 tablespoon of the butter. As soon as the foaming subsides, place the fish in pan, flesh side down. Jiggle the pan for the first 10 seconds of cooking to keep the fish from sticking, then continue to cook until a golden crust forms on the fish, about 2 minutes. If the fat in the pan starts smoking around the edges, drop the heat a bit.
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