First time I saw this recipe was in Donal Skehan site, it was seem simple recipe, and it does. My kids really love any kind of fish, with any style of cooking, so I want to try the recipe. When I doing search for the similar recipe, most meunière recipe is using sole fish, which I didn’t have it in my stock, so I am using Hake instead. And find out, I think hake flavour is too strong for this mild and subtle recipe. But the kids and myself still like it so much, we serve it with steam brown rice.
In most original recipe is not calling for capers, but I love capers so much because it add such a sharp and bold flavour so I decide to add it, by adding capers to the recipe it very much look similar to Italian Piccata (by removing the cream of course) which another favourite recipe to us.
After pat dry the fillet, I put some seasoning to my hake by add some sea salt, pepper and garlic powder, then coating it with flour right before pan fried it in butter.
- 3 hake fillet, pat dry the fillet, season with sea salt, pepper and garlic powder
- 2 tbs chop fresh parsley
- 4-5 tbs unsalted butter
- 2 tbs light olive oil
- 1 tbs capers, rinse it
- 2 tbs lemon juice
- 1 lemon, cut it in wedge to serve
- 4-5 tbs flour to coating the fish fillet
- Heat the pan with the high heat, the pan must be big enough to accommodate the fillet, don’t over crowded the pan otherwise the fillet wont get browning.
- Coat the fillet with flour and shake off the any excess. Put the olive oil and 1 tbs butter on to pan, when the butter has melted put the fillet and fried 3-4 minute each side until golden brown and set aside.
- Place back the pan into high heat, and add remain butter. After the butter melted add the lemon juice and capers. Cook until the butter become golden brown and got a nutty smell.
- Pour the butter right away to fish fillet and sprinkle with chop parsley. serve with lemon wedge. I enjoy this dish with steam brown rice *AsianBlood *Wink