Fish à la meunière
Fish à la meunière originates in Normandy, and traditionally uses sole, but this recipe uses basa, a flaky fish that soaks up flavour easily.
Servings: 2 people
Ingredients
- 20 g capers
- 3 white potatoes
- 2 x 100g basa fillets
- 120 g spinach
- 3 garlic cloves
- 10 g parsley
- 1 lemon
- Butter
- Flour
- Pepper
- Salt
- Vegetable oil
Instructions
Garlic mash
- Boil a kettle
- Cut the potatoes (skins on) into large, bite-sized pieces
- Peel the garlic cloves
- Add the chopped potatoes and peeled garlic to a pot of boiled water. Add a pinch of salt and bring to the boil over a high heat.
- Once boiling, cook for 12-15 min or until fork-tender
- Cut the lemon into quarters
- Squeeze the juice of 2 lemon quarters into a small bowl (save the rest for garnish!)
- Chop the parsley finely, including the stalks
- Wash the spinach, then pat it dry with kitchen paper
- Once the potatoes are fork-tender, add the spinach to the pot and cook for a further 1 min or until it's wilted from the heat
- Drain everything and return to the pot, then mash together with a knob of butter.
- Season generously with salt and pepper, then cover to keep warm until serving
Basa
- Add 3 tbsp flour to a large plate with with a generous pinch of salt and pepper
- Press the basa fillets into the flour, so they are evenly coated (make sure to shake off any excess!)
- Heat a large, wide-based pan (preferably non-stick) with 1 tbsp of vegetable oil
- Once hot, add the coated basa and cook on a high heat for 3-4 min on each side until golden and cooked through
- Once cooked transfer the fish to a plate, cover loosely with tin foil and set aside
Meunière sauce
- Wipe the pan clean with kitchen paper and return it to a medium heat
- Add 30g butter to the pan and heat until melted, foaming and lightly browned, swirling the pan around, for approx. 1 min
- Remove the pan from the heat and add the lemon juice, capers and chopped parsley and gently stir it all together.
To serve
- Serve the cooked basa over the garlic mash and spoon the meunière sauce all over
- Serve the remaining lemon quarters to the side
Notes
Tip: Your fish is cooked when it turns opaque and flakes easily