Poisson meunière

I’d been hankering to cook Rachel Khoo’s poisson meunière for ages, so when I saw the last of the lemon sole fillets in the fish aisle at M&S, I grabbed them before someone else could get their grubby fingers on them. As usual, I couldn’t leave the recipe well alone without modifying it, but I promise mine is a lot simpler. Meunière translates to ‘miller’s wife’ which refers to the flour the fish is dredged in before frying. The recipe calls for seasoning some plain flour with salt and pepper, then coating the fish with it before frying. Mine doesn’t have any flour. Neither does it have any lemon juice which should go into the sauce. I didn’t have any. But I did have some preserved lemons (they last a long time). So it’s really poisson avec citron. But it’s just as delicious all the same!

No pictures of the dish this time, but I took one from The Little Paris Kitchen book. The fish, when cooked just so is fall apart tender, unctuous and honestly does have a lemony sort of tang to it. Good for a quick lunch, or for a more substantial meal, with a side salad and boiled new potatoes.

poisson meuniere

Cheat’s poisson meunière

1 fillet lemon sole

Salt and black pepper to season

1 tbsp sunflower oil

1 tbsp butter

1/2 small preserved lemon, chopped

1 tsp capers, chopped

1 tbsp chopped parsley

  1. Heat the sunflower oil in a pan over medium high heat. Season the fish with salt and pepper, and place it skin side down in the pan. Cook for 2 mins, until the edges start to turn white, then turn over and cook the flesh side for 30 seconds. Place the fish on a plate.
  2. Don’t clean the pan. Melt the butter until it’s a light brown, then add in the preserved lemon, capers and parsley. Spoon immediately over the fish and serve.
  3. Use the juice of a 1/2 lemon with some zest as substitute for the preserved lemon.
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