annie blog

March 1, 2005
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Driving around town and seeing all the signs in front of restaurants advertising specials on fish for Lent reminds me of this great recipe. It is absolutely wonderful. I got it from Cook’s Illustrated. Fish Meuniere with Browned Butter and Lemon Fish 1/2 cup all-purpose flour 4 whitefish fillets, each 5/6 oz. and 3/8 inch thick, patted dry with paper towels (I use catfish, because it is economical, but sole or flounder would be great, too.) 2 T vegetable oil 2T unsalted butter, cut into 2 pieces Browned Butter 4 T unsalted butter, cut into 4 pieces 1/4 cup slivered almonds 1 T chopped fresh parsley leaves (I leave this out) 1 1/2 T juice from 1 lemon, plus 1 lemon, cut in wedges for serving For the fish: Adjust oven rack to lower-middle position, set 4 heatproof dinner plates on rack, and heat oven to 200 degrees. Place flour in large baking dish. Season both sides of each fillet generously with salt and pepper; let stand until fillets are glistening with moisture, about 5 minutes. Coat both sides of fillets with flour, shake off excess, and place in single layer on baking sheet. Heat 1 T. oil in 12-inch nonstick skillet over high heat until shimmering, then add 1 T. butter and swirl to coat pan bottom; when foaming subsides, carefully place 2 fillets in skillet, bone-side down. (The “bone”side has rounded indentations running along the length of the fillet. The “skin”side of the fillet is darker and flatter.) Immediately reduce heat to meduim-high and cook, without moving fish, until edges of fillets are opaque and bottom is golden brown, about 3 minutes. Using 2 spatulas, gently flip fillets and cook on second side until thickest part of fillet easily seperates in to flakes when toothpick is inserted, about 2 minutes longer. Transfer fillets, one to each heated dinner plate, keeping bone-side up, and return plates to oven. Wipe out skillet and repeeat with remaining 1 T each oil and butter and reamaining fish fillets. For the browned butter: Heat butter in 10-inch skillet (I use a stainless steel skillet for this step.) over meduim-high heat until butter melts, 1 to 1 1/2 minutes. Add 1/4 cup slivered almonds to the pan. Continue to cook, swirling pan constantly, until butter is golden grown and has a nutty aroma, 1 to 1 1/2 minutes; remove skillet from heat. Remove plates from oven and sprinkle fillets with parsley. Ad lemon juice to browned better and season to taste with salt; spoon sauce over fish and serve immediately with lemon wedges. Don’t let the lengthy directions deter you from trying this dish. It is really wonderful. The only thing that I suggest is following the directions for timing and technique carefully. And, really try to get fillets that are the correct size. It will make all the difference. I would serve this with roasted asparagus, rice pilaf, a salad and some yummy bread. Bon Appetit!

Driving around town and seeing all the signs in front of restaurants advertising specials on fish for Lent reminds me of this great recipe. It is absolutely wonderful. I got it from Cook’s Illustrated. Fish Meuniere with Browned Butter and … Continue reading →

March 1, 2005
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0 comments

Driving around town and seeing all the signs in front of restaurants advertising specials on fish for Lent reminds me of this great recipe. It is absolutely wonderful. I got it from Cook’s Illustrated. Fish Meuniere with Browned Butter and Lemon Fish 1/2 cup all-purpose flour 4 whitefish fillets, each 5/6 oz. and 3/8 inch thick, patted dry with paper towels (I use catfish, because it is economical, but sole or flounder would be great, too.) 2 T vegetable oil 2T unsalted butter, cut into 2 pieces Browned Butter 4 T unsalted butter, cut into 4 pieces 1/4 cup slivered almonds 1 T chopped fresh parsley leaves (I leave this out) 1 1/2 T juice from 1 lemon, plus 1 lemon, cut in wedges for serving For the fish: Adjust oven rack to lower-middle position, set 4 heatproof dinner plates on rack, and heat oven to 200 degrees. Place flour in large baking dish. Season both sides of each fillet generously with salt and pepper; let stand until fillets are glistening with moisture, about 5 minutes. Coat both sides of fillets with flour, shake off excess, and place in single layer on baking sheet. Heat 1 T. oil in 12-inch nonstick skillet over high heat until shimmering, then add 1 T. butter and swirl to coat pan bottom; when foaming subsides, carefully place 2 fillets in skillet, bone-side down. (The “bone”side has rounded indentations running along the length of the fillet. The “skin”side of the fillet is darker and flatter.) Immediately reduce heat to meduim-high and cook, without moving fish, until edges of fillets are opaque and bottom is golden brown, about 3 minutes. Using 2 spatulas, gently flip fillets and cook on second side until thickest part of fillet easily seperates in to flakes when toothpick is inserted, about 2 minutes longer. Transfer fillets, one to each heated dinner plate, keeping bone-side up, and return plates to oven. Wipe out skillet and repeeat with remaining 1 T each oil and butter and reamaining fish fillets. For the browned butter: Heat butter in 10-inch skillet (I use a stainless steel skillet for this step.) over meduim-high heat until butter melts, 1 to 1 1/2 minutes. Add 1/4 cup slivered almonds to the pan. Continue to cook, swirling pan constantly, until butter is golden grown and has a nutty aroma, 1 to 1 1/2 minutes; remove skillet from heat. Remove plates from oven and sprinkle fillets with parsley. Ad lemon juice to browned better and season to taste with salt; spoon sauce over fish and serve immediately with lemon wedges. Don’t let the lengthy directions deter you from trying this dish. It is really wonderful. The only thing that I suggest is following the directions for timing and technique carefully. And, really try to get fillets that are the correct size. It will make all the difference. I would serve this with roasted asparagus, rice pilaf, a salad and some yummy bread. Bon Appetit!

Driving around town and seeing all the signs in front of restaurants advertising specials on fish for Lent reminds me of this great recipe. It is absolutely wonderful. I got it from Cook’s Illustrated. Fish Meuniere with Browned Butter and … Continue reading →

March 1, 2005
by
0 comments

Driving around town and seeing all the signs in front of restaurants advertising specials on fish for Lent reminds me of this great recipe. It is absolutely wonderful. I got it from Cook’s Illustrated. Fish Meuniere with Browned Butter and … Continue reading →