White Fish Amandine Meuniere Food

EASY SOLE MEUNIERE

Steps:

• Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
• Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

WHITE FISH AMANDINE MEUNIERE

Steps:

• Melt butter in saute pan. Dip fillets in milk, dredge them in seasoned flour, shake off excess flour. When butter is bubbling, add filets. Slowly saute until browned, flip over until other side is browned (approx 4 mins. each side). Remove filets and keep warm. Add lemon juice, almonds & mushrooms to browned butter. Add wine if desired. Be careful not to burn the almonds. Add splash of cream or half & half to add a little creaminess. Pour sauce over filets and serve. Bon Appetit!

WHITE FISH FILLETS AMANDINE

Steps:

• Cut fillets into 6 portions. Combine flour, seasoned salt, and paprika; mix well. Roll fish in flour mixture. Place fish in a single layer, skin side down, in a well greased 15 by 10 by 1 inche baking pan. Drizzle 2 tablespoons melted butter over fish. Broil about 4 inches from source of heat about 10 minutes or until fish flakes easily when tested with a fork. While fish is broiling, saute almonds in remaining butter in a fry pan and allow to turn a golden brown, stirring constantly. Remove from heat. Add lemon juice, hot pepper sauce, parsley; mix. Pour over fish. Serve at once.

PECAN-CRUSTED FISH WITH CITRUS MEUNIèRE

Steps:

• Season the fish with salt and pepper. Place the pecans, flour, thyme, orange zest, and cayenne in a food processor and pulse until well blended but not powdery. Transfer the pecan mixture to a plate. In a shallow bowl or pie plate, whisk together the egg and milk. Dip the fish into the egg mixture, then into the pecan mixture. Press to coat the fillets.
• Heat the oil in a large skillet over medium-high heat, and when hot but not smoking, add the fish. Reduce the heat to medium or medium-low and cook for 4-5 minutes on each side. Remove to a platter or plates and keep warm while you make the sauce.
• Spoon finished sauce over fish. Serve immediately.
• Melt the butter in a pan and let it foam and turn golden brown. Swirl the pan to see the milk solids on the bottom. When it is nice and brown, pour in the juices and swirl the pan to mix. Add the parsley, season with salt, pepper, and a few drops of hot sauce, and swirl.

RED FISH MEUNIERE PECAN

Steps:

• Combine corn flower, white flour, creole seasoning, and white pepper together in a bowl or dish.
• Heat olive oil and one tablespoon butter in large frying pan on Med heat.
• Dredge red fish (can sub trout) in seasoned flour mixture, making sure to tap extra flour off before placing in hot pan. Turn heat to Med-High and let cook for about 3-4 minutes on each side, lightly shaking the pan by the handle over the heat for the first minute to avoid the fish from sticking (and again when you flip over).
• Once fish is done remove and place on a plate or serving dish.
• Immediately add butter, lemon juice, parsley, Worcestershire and sprinkle of salt to hot pan. Let butter melt and the sauce start to bubble, will turn a very light brownish color. Remove pan from heat and pour the butter/meuniere sauce over fillets.
• Sprinkle fillets with toasted pecan pieces.
• Serve with rice and veggies. I like to garnish with thin lemon wedges and fresh parsley.

FISH AMANDINE

Steps:

• In a shallow dish, whisk together the egg and the milk.
• Dip fillets, letting excess drip off, and dredge in seasoned flour.
• Shake off excess.
• Heat butter in large skillet over moderately-high heat until foam subsides and cook fish in 2 batches for 3-4 minutes per side, or until it just flakes.
• Transfer to a platter and keep warm in a 200F oven.
• Add almonds to skillet and cook over moderate heat, stirring, for 1 minute, or until they are pale golden.
• Add lemon juice, Worcestershire Sauce and parsley.
• Cook mixture, stirring, until it is heated through and spoon sauce over fish.