Fish Meuniere with Saute Vegetables. To achieve its characteristic flavor, fish meunière must cook in butter, and since milk solids tend to burn at the temperatures required for sautéing, the butter must be clarified. Don't worry—this isn't a complicated process (see the sidebar below), and you can clarify a quantity of butter ahead of time. Season the fillets with salt and pepper.

Stir in the green onions and keep warm. In a saucepan, over medium heat, combine the. Meunière sauce is traditionally a rustic brown butter and lemon sauce with chopped parsley. You can cook Fish Meuniere with Saute Vegetables using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Fish Meuniere with Saute Vegetables

Prepare 150 g of Fish Fillet cut into pieces.
Prepare 1 of no Lemon juice.
It's to taste of Mustard sauce.
Prepare to taste of Vinegar.
You need to taste of Salt.
It's to taste of White pepper.
Prepare 50 mls of Refine oil.
Prepare 50 mls of melted butter.
You need 1 tsp of chopped parsley.
It's 1 of no. Carrot.
It's 50 g of baby corn.
You need 50 g of Broccoli.
You need 50 g of Cauliflower.
You need 30 g of French beans.

As basic as it sounds, its perfect for the delicate flavours of most types of fish. Meunière sauce, made of butter, lemon, and parsley, is one of the simplest sauces there is, and it's perfect for serving with crispy sautéed fish. Heat a sauté pan over medium heat for a minute, then add a couple of tablespoons of clarified butter (use regular butter if clarified butter is not an option). Meunière (UK: /ˌmɜːniˈɛər/, US: /ˌmʌni-/; French: [mønjɛːʁ]) refers to both a sauce and a method of preparation, primarily for fish.

Fish Meuniere with Saute Vegetables step by step

Marinate the fish fillet with lemon juice, mustard paste, vinegar, refine oil, salt and white pepper..
Coat the marinate the fish with seasoned flour..
Heat oil in a fry pan,shallow fry the fish on both side till golden brown..
Make a sauce with melted butter, chopped parsely and lemon juice..
Now blanched the carrots, beans, cauliflower baby corn and brocoli.
Heat butter in a shallow fry pan, and put the blanch veggies and keep sauteing..
Now, serve hot with fish and sauce.

The word itself means "miller's wife". Thus to cook something à la meunière was to cook it by first dredging it in flour. Carefully flip the fish (you may need two spatulas to do this without breaking it), and continue to cook for another two minutes or until the thickest part flakes when a toothpick is inserted. Transfer the fish to the oven to keep warm while you cook the remaining fillets. The trout Meuniere with almond ( truite aux amandes) is a classic french recipe that uses the Meuniere style of cooking, where The fish is first coated in flour then pan fried and served with lemon juice,butter and parsley. toward the end some toasted almonds are added to bring an extra layer flavor.