Meuniere-Style Fish

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Meuniere-style fish. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Meuniere-style fish is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It's easy, it's quick, it tastes yummy. They're nice and they look fantastic. Meuniere-style fish is something that I've loved my whole life.

Many things affect the quality of taste from Meuniere-style fish, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Meuniere-style fish delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to prepare a few components. You can cook Meuniere-style fish using 21 ingredients and 5 steps. Here is how you can achieve that.

I leave you the recipe for a 1 Gilthead in papillote with the Méniere Sauce that I accompanied with potato, mushrooms and peas and I add a brief description about the sauce.

Meuniere is a cooking method of French kitchen that allows as a sauce to give the fish a juicy flavor due to frying and the flavor of butter and the citric touch of lemon. I hope you like it.

Ingredients and spices that need to be Take to make Meuniere-style fish:

1. Potato garnish
2. 1 potato
3. 1 handful peas
4. Mushrooms
5. Meniere sauce
6. Salt
7. evoo
8. Meniere sauce
9. Half lemon squeezed
10. 60 g butter
11. Flour
12. 150 ml chicken broth
13. Chopped parsley
14. Gilthead
15. 20 ml milk
16. Flour
17. 1 Gilthead
18. Garlic powder and chopped parsley
19. evoo
20. Butter
21. sheets Aluminum

Instructions to make to make Meuniere-style fish

1. We gather the ingredients, slice the mushrooms, peel and cut the potatoes, squeeze the half lemon, make or heat the chicken broth and reserve everything.
2. We season the fish to taste, we spread aluminum sheets with butter, we pass the fish through milk and flour, we put it on top of the sheets, we pour a thread of EVOO, we close it hermetically and we bake it for 20'.
3. To make the meunière sauce, we melt the butter in a frying pan, add the lemon juice, the chicken broth and the chopped parsley, let it cook for 20'. At 6' of those 20, we start with the garrison.
4. For the garnish, cook the potatoes, mushrooms and peas for 20' with 2 small saucepans from the sauce, water and EVOO.
5. At 20' we take the fish out of the oven, remove the aluminum foil and reserve it on the plate. From the Menière sauce we take the broth that we are going to use, we add flour to thicken it and we pour it over the fish. We add the garnish next to the fish, pour a little Menière sauce on top and serve.

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So that's going to wrap this up for this special food How to Prepare Any-night-of-the-week Meuniere-style fish. Thanks so much for reading. I'm confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!