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Fillet of salmon meunière

Name: Fillet of salmon meunière
Prep time: 11 min
Cook time: 14 min
Total time: 25 min
Yield: 4 people
Cuisine: French
Ingredients: 4 salmon fillets; 1 tablespoon flour; 30 g butter; 30 g butter; 1 lemon; Parsley; Salt; Pepper

A fillet of salmon can be cooked in a similar way to sole: à la meunière. The fish is lightly floured, pan-fried in butter and served drizzled with lemony butter and flat-leaved parsley.

Every bit as good as sole.

61 K 3.4/5 (9 reviews)609608

Duration

25 min.

Difficulty

Easy

Last modified on: April 11^th 2021

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 4 people, you will need:

1 4 salmon fillets
2 1 tablespoon flour
3 30 g butter
4 30 g butter
5 1 lemon
6 Parsley
7 Salt
8 Pepper
Total weight: 1,015 grams

Times for this recipe

Preparation

15 min.

Cooking

15 min.

All in all

25 min.

Preparation 15 min.

Cooking 15 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 7 min.

Trim 4 salmon fillets thoroughly. You should be left with just the flesh, so remove all the skin and any bones.

Stage 2 - ⌛ 2 min.

Salt the fillets then roll in flour. Gently shake off any excess.

Stage 3 - ⌛ 2 min.

Put a frying pan on medium heat. Melt 30 g butter and when really hot and frothing, add the salmon fillets.

Stage 4 - ⌛ 6 min.

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).

Stage 5 - ⌛ 2 min.

When the fish is cooked, transfer to a hot plate and cover with aluminium foil to keep in the heat.

Stage 6 - ⌛ 2 min.

Keep the pan on the heat and add 30 g butter. Leave to melt and froth.

Stage 7 - ⌛ 4 min.

Add the juice of 1 lemon, leave to thicken slightly, then add the chopped parsley.

Stage 8

Serve the fillets drizzled with the lemony butter, and with plain white rice, for example.

Remarks

"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.

Keeping: Should be eaten immediately.

Source: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	16 g RDI=25 %	2 g RDI=1 %	12 g RDI=18 %	192 kcal RDI=10 %	804 kJ RDI=10 %
Per person	40 g RDI=63 %	7 g RDI=3 %	32 g RDI=45 %	486 kcal RDI=24 %	2,038 kJ RDI=24 %
Whole recipe	163 g RDI=252 %	29 g RDI=11 %	130 g RDI=179 %	1,947 kcal RDI=97 %	8,153 kJ RDI=97 %