How-to video -- Fish meuniere is an easy and delicious preparation for fish fillets. The best part: We take a good-for-you food and add lots of butter to it. Yum.
About the Unicorn Cookbook: This series of videos shows you how to cook the food that the unicorn in my book, The Wrong Way to Feed a Unicorn, wants to eat. The story is short, funny and cheap, and the unicorn is a jerk. Learn more.
About the recipe: Fish meuniere is an easy and delicious preparation for fish fillets. The best part: butter. We take a lean, good-for-you food and add lots of butter to it. I'm using trout because that's what the unicorn wants in the story, but skinless fillets of sole or flounder are typically used. Don't worry if you don't have the classic ingredient; some fish is better than no fish, and even those frozen fillets in a bag will work. Be sure, though, that your fillets are at least three-eighths and not more than one-half inch thick.
Recipe follows, scroll down for the video.
Serves four (one fillet per person)
For the fish ...
- 4 boneless fish fillets (three-eighths to one-half of an inch thick
- salt and fresh ground pepper
- all-purpose flour (about a half-cup, more if needed)
For the sauce ...
- 4 oz of butter
- olives, drained and chopped
- capers, drained
- 1 tbsp lemon juice (fresh and filtered of pulp and seeds)
The garnish ...
2 tbsp chopped parsley
- a dish or pan to dredge the fish
- non-stick frying pan large enough for one or two fillets
- an oven-proof container to hold the cooked fish while cooking the remaining fish
- a saucepan, uncoated so you can see the butter turn color