How To make Flounder Meuniere For 4
BSNX01A -PRODIGY S.TALKOFSKY GENIE FIDO 1 lb FLOUNDER FILET (4 PIECES)
1/2 c FLOUR
1/2 ts SALT
1/4 ts WHITE PEPPER
1/4 c MILK
1/3 c VEGETABLE OIL
4 tb MARGERINE -- DIVIDED
1 tb LEMON JUICE
CHOPPED PARSELY
Pat fillet dry with paper towels. Mix flour, salt and pepper. Dip fish into milk and then coat with flour mixture. Heat oil and 2 tablespoons of margerine in large skillet over medium heat until hot. Cook fillets 6 to 8 minutes until golden brown, turning once during
cooking. Remove fish and keep warm. Drain oil from skillet and add remaining margerine. Melt margerine over low heat until it just begins to brown, add lemon juice and immediately pour over fish. Sprinkly with chopped parsely. Nutritional analysis per serving: Calories-376, Sodium-580mg, Cholesterol-89mg From Great Atlantic and Pacific Seafood
How To make Flounder Meuniere For 4's Videos
Seared Flounder Recipe in Bread Crumb Coating
This flounder recipe is a bit different than most you will see out there. I use very little bread crumb and flour mix and butter making this recipe much lighter yet very tasty.
Ingredients
- 3 flounder fillets (3-4 oz each)
- 1 tbs butter (you can use any oil if you prefer)
- 1/4 cup of bread crumbs
- 1/8 cup all purpose flour
- 1 tsp salt
- black pepper
- 1/2 tsp sweet paprika
Items used in video:
Mikasa 5225580 Delray 40-Piece Dinnerware Set, Service for 8 - you can buy here:
Ceramic pan - you can buy here:
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Nutritional Facts
3 servings per recipe
Calories per Serving: 200
Total fat: 10 g
Total Carbohydrates: 9 g
Protein: 19 g
***This is only an approximation***
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How to Make a Beurre Blanc (Butter Sauce) | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you all about BUTTER SAUCE or a Beurre Blanc! One of my Favorite Sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. I'm sure it would be delicious! Let me know what you think in the comments and what you would like to see next.
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How to pan fry fish MEUNIERE I French cuisine classic recipe
Pan fried fish ingredients (for 4 portions):
✔️ any white fish 300 gr / 10.6 oz
✔️ sunflower oil
✔️ butter 80 gr / 2.8 oz
✔️ lemon
✔️ parsley
✔️ flour
✔️ sea salt
✔️ salt, pepper
⏳ TIMESTAMPS:
0:00 what is fish meunière
1:00 how to make fish fillet more dense
1:54 what are the main ingredients and classic decoration of fish Meunière
4:25 how to pan fry fish and the main technique of fish Meunière
6:43 finishing the sauce
7:06 classic French fish dressing
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#ChefVivien #FishMeuniere #PanFry
How to cook Pan Fried SOLE Meunière! | Bart van Olphen
My grandmother lived to be a hundred. I loved her dearly and she was a wonderful cook. From the age of six I would often go out with her to eat at Van der Toren restaurant in Scheveningen. These days it attracts a lot of tourists but Grandma liked it there because she said they made her favourite dish – fried sole – better than anywhere else. Sole à la meunière is its classic French name, meaning ‘cooked in the style of the miller’, as the fish is first lightly coated in flour to give it a crunchy crust. Sole à la meunière is fried in butter, which adds a delicious flavour, and the butter makes a sauce. Definitely one of my favourites.. enjoy!
You can find the recipe here: coming soon
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Chef Dan's Sole Francaise
Chef Dan Palsi takes you step-by-step through cooking a delicious filet of Sole Francaise.
Baked Fish with Creamy Lemon Sauce
No more boring bland baked fish... this one comes with a wicked Lemon Cream Sauce!