Tonguefish à la Meunière
Tonguefish à la Meunière

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, tonguefish à la meunière. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Tonguefish à la Meunière is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Tonguefish à la Meunière is something that I’ve loved my entire life.

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To get started with this recipe, we must prepare a few components. You can have tonguefish à la meunière using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Tonguefish à la Meunière:
  1. Get 2 Tonguefish (flatfish)
  2. Get 1 dash Salt and pepper
  3. Take 1 Plain flour
  4. Make ready 1 tsp Olive oil
  5. Make ready 1 tbsp Butter
  6. Get For the sauce:
  7. Make ready 2 medium Tomato
  8. Take 1/2 Onion
  9. Get 1 tsp Capers
  10. Take 1 tbsp Parsley, finely chopped
  11. Prepare 2 Lemon, sliced

Pan-fry over low-medium heat since it burns easily when adding butter. C'est quoi, une cuisson à la meunière ? Pan-fry over low-medium heat since it burns easily when adding butter. I chose to use flounder from Aomori prefecture.

Instructions to make Tonguefish à la Meunière:
  1. Dice the tomatoes, mince the onion, and lightly mince the capers. Finely chop the parsley.
  2. Season the fish with salt and pepper, then dust with flour.
  3. Bake the fish in a frying pan filled with olive oil up to the height of the fish. Once both sides are golden brown, flip over and pan-fry until crisp.
  4. Arrange the fish on a plate.
  5. Sauté the tomatoes, onions, and capers in the same frying pan from Step 3. Once the tomatoes lose shape, add the parsley and turn off the heat.
  6. Pour the tomato sauce over the fish, then serve with a slice of lemon and season with black pepper.

If the fillet still has its skin on it, cook the fish well. On appelle « meunière » la façon de cuire le poisson qui consiste à le recouvrir de farine avant de le faire cuire dans du beurre. Cette méthode permet de garder des filets de poisson entiers même sur des poissons fragiles, et de leur donner une jolie couleur dorée dans pour autant les enrober de chapelure. 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.

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