1 | Trim 4 salmon fillets thoroughly. You should be left with just the flesh, so remove all the skin and any bones. | |
2 | Salt the fillets then roll in flour. Gently shake off any excess. | |
3 | Put a frying pan on medium heat. Melt 30 g butter and when really hot and frothing, add the salmon fillets. | |
4 | Cook for 2 to 3 minutes on each side.
If you are unsure about judging when they are cooked, stick a thermometer into the thickest part and cook until it reaches 140°F (60°C). | |
5 | When the fish is cooked, transfer to a hot plate and cover with aluminium foil to keep in the heat. | |
6 | Keep the pan on the heat and add 30 g butter. Leave to melt and froth. | |
7 | Add the juice of 1 lemon, leave to thicken slightly, then add the chopped parsley. | |
8 | Serve the fillets drizzled with the lemony butter, and with plain white rice, for example. | |
"Meunière" or "à la meunière"? No real difference. The name simply refers to the small amount of flour ("meunier" means miller in French) used to coat the fish.