Red Mullet Meuniere Style
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
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.
1. 焗爐預熱 200 度後，放入一個焗爐專用鐵盤