Made of butter, lemon and parsley, meunière (pronounced "mun-YAIR") is one of the simplest sauces there is. It's typically served with fish that has been lightly floured and then sautéed for a light, flavorful, elegant dish that's easy to make.
This simple procedure will work nicely with tilapia, sole, cod, haddock or any other lean, firm fish. Meunière is also a lovely way to prepare scallops, shrimp — even a whole trout.
The flour helps give the fish a crispy exterior, and the sauce is lemony and buttery. It's hard to beat crispy, buttery, lemony fish.
Soaking the fish in milk helps with the browning. But make sure you shake off any excess milk before you dredge it in the flour so that it doesn't get too clumpy.
Besides the fish, you'll need some flour, Kosher salt, ground white pepper, butter, lemon juice, chopped fresh parsley, and a bit of milk. Some clarified butter is helpful too, so that it doesn't smoke, but you don't absolutely need it.
Here are the steps:
- Soak the fish in milk for about 10 minutes. While it's soaking, pour some flour onto a plate or shallow dish and season it with Kosher salt and a little bit of ground white pepper.
- Heat a sauté pan over medium heat for a minute, then add a couple of tablespoons of clarified butter.
- Now remove the fish from the milk and shake it off so it isn't drippy. Dredge it in the seasoned flour and shake off any excess.
- Gently place the floured fillet into the hot pan. Cook for 2 to 3 minutes or until there's a nice golden-brown color, then carefully flip it over. Cook for another couple of minutes or until this side is golden-brown, too. Remove fish from pan and place it on a warm plate.
- Add a chunk of whole butter to the pan and swirl it around. Cook until it turns slightly brown. Now add a few tablespoons of lemon juice and some chopped parsley to the hot butter. Cook for just a few seconds, letting it bubble a bit, then pour onto the fish and serve right away. Garnish with a thin slice of lemon if you like.