Dusky Kob Meunière with Lyonnaise Potatoes
The word Meunière [muh n-yair] is translated to mean millers wife
- Makes : 4 |
- Difficulty: moderate
- Prep Time : 20 mins |
- Cook Time : 30 mins
Dusky Kob Meunière
4 x 150 g fillets white-fleshed fish, skinned (use a firm fish like Dusky Kob)
½ C (125 ml) all-purpose flour, seasoned with salt and pepper
125 g (125 ml) clarified butter
50 g unsalted butter, cubed
2 Tbsp + 2 tsp (40 ml) fresh lemon juice
4 Tbsp (60 ml) fresh parsley, finely chopped
4 tsp (20 ml) sunflower oil
1 kg potatoes, peeled and cut into 5mm thick slices
salt and pepper
100 g butter
3 onions, peeled and sliced
1 Tbsp (15 ml) fresh parsley, finely chopped
extra fresh chopped parsley for garnish
Dusky Kob Meunière
In a large frying pan, heat the clarified butter over a medium-high heat until hot.
Place the fish into the flour and shake off the excess.
Place into the hot pan – do not overcrowd the pan.
Cook the fish fillets until golden on one side, almost forming a crust (this takes about 2-3 minutes). Turn the fish fillets over and cook the other side until almost golden.
When the fish is cooked, drop the butter cubes into the pan around the fish. Allow the butter to melt and then spoon it over the fish as it finishes cooking.
When the butter is frothy, add the lemon juice continuing to spoon the sauce over the fish. Sprinkle with parsley and serve immediately. Finish by pouring the sauce over fish fillets once plated.
Heat the oil in a large frying pan.
Once hot, cover the bottom of pan with half of the sliced potatoes. Season with salt and pepper. Add half of the butter.
Cook until the potatoes begin to brown on the bottom – roughly 10 to 15 minutes.
Add the onion slices and season with salt and pepper. Continue to cook for a further 8 to 10 minutes until the onions and potatoes are cooked through.
Place in a serving dish and sprinkle with extra fresh parsley.