Red Mullet Meuniere Style

Ingredients                                                                                           

Serves 4

2               Qwehli Red Mullet portions

2               Tbsp of olive oil

2               Grams of chives

1               Lemon Wedge

1               Pinch of black pepper, grounded

30             Grams of butter

1               Pinch of salt and pepper

Preparation                                                                                           

1. Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.

2. Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.

3. In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.

4. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, top with chives and with lemon wedges on the side.

法式牛油香煎紅鯔魚                                                                                         

1. 焗爐預熱 200 度後，放入一個焗爐專用鐵盤

2. 淺碟內倒入麵粉；淋上鹽，黑胡椒調味魚後，將魚放於麵粉上，輕輕抹上麵粉，揈走多餘麵粉

3. 鑊落2茶匙牛油，調至中大火，落魚煎煮每面2－3分鐘後，將魚擺上爐專用鐵盤，焗爐內保溫

4. 同一個鑊內，倒入剩低4茶匙牛油至起泡，待1至2分鐘；將魚從焗爐取出，淋上熱牛油，番茜，切好檸檬擺旁邊，上菜！