Fish Meunier with Buerre Noisette
Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Kitchen - Seafood Recipes
Forum Description: Share your favourite seafood recipes here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=30142
Printed Date: 03 Nov 2026 at 6:04am
Topic: Fish Meunier with Buerre Noisette
Posted By: Badfish
Subject: Fish Meunier with Buerre Noisette
Date Posted: 14 Jun 2008 at 1:45pm
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Easy, tasty, classical french dish.
Fish Meunier with Buerre Noisette is harder to say than it is to make I assure you. It's basically floured pan fried fish served with a nut brown butter, which is basically almost burnt butter.... sounds bad, it isn't! I'm going to throw in a couple of little tips so it may sound a bit more complicated but it really isn't. You will need: One heavy saute pan, if you don't have one go get one! Cup or so of flour, Salt White Pepper Butter Oil (i like rice bran or grapeseed as they have very little flavour and high smoking point, canola is okay, olive and avo is not) Parsley (Curly or Italian) finely chopped 1 Lemon Baby capers or chopped capers are optional but worth it I reckon. Firstly if you know what http://www.ochef.com/540.htm - clarified butter is use it, if you don't thats okay but learn its easy and worth the little extra effort. Season your flour with salt and pepper, dont be scared to add about a good teaspoon of salt per cup of flour! It wont be salty... Now to cook..... Heat the pan with a bit of the clarified butter or 50/50 oil butter mix, Flour your clean, dry fillets but pat most of the flour off by lightly tossing the fillets back and forwards between your hands. You only want a light coating of your seasoned flour on the fish. Once the oil is hot enough that it startes to move away from the heat by itself (but not so hot its smoking) add your fillets presentation side down (the best looking side down, which is usually the side that was against the bone) Let them cook till the out side of the fillet is opaque and the underside is starting to show a nice golden colour. Flip the fish and usually by this time drop the heat a bit, you don't want to murder your fish its already dead. With about one minute to go throw in a knob of butter per person and move the pan around to stir up the melting butter. Let the butter brown (usually only for about 30odd seconds) and season, add chopped parsley, capers and lemon juice for about 10 seconds or so. Once fish is cooked arrange the fish on you plate and poor over a little of the brown butter sauce (buerre noisette). It should have a nutty scent (and flavour) if its black go back in time and stop it from going black 
Chur bay! Adaption, you can add things like red onion, chillies, garlic, even gerkins, also sugar syrup, white, verjuice and all sorts to get what you want out of this sauce. I also add a pinch of curry powder to the seasoned flour just for a little help with the colour and a bit of depth to the flavour. Not to much though, you don't want it to taste like curry. |
Replies:
Posted By: Moocha
Date Posted: 14 Jun 2008 at 2:08pm
Sounds very posh and tasty all at the same time, nice one 
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Posted By: Finatic
Date Posted: 14 Jun 2008 at 4:22pm
I can't even bloody pronounce that! Sounds tasty, gonna have to give it a go. ------------- What's the cheapest type of meat? Dear balls. They're under a buck. |
Posted By: Badfish
Date Posted: 14 Jun 2008 at 10:00pm
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Fish Mun-yea with bur-nWa-zet. Kinda French gits can't speel properly like
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