Fillet of salmon meunière


Fillet of salmon meunière
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.
17K 9 3.4
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Last modified on: April 11th 2021

Keywords for this recipe:FishSalmon meunièreFlourLemonButterParsley
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
11 min.14 min.25 min.
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Step by step recipe


Stage 1 - 7 min.
Fillet of salmon meunière : Photo of step #1
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.
Fillet of salmon meunière : Photo of step #2
Salt the fillets then roll in flour. Gently shake off any excess.

Stage 3 - 2 min.
Fillet of salmon meunière : Photo of step #3
Put a frying pan on medium heat. Melt 2 tablespoons butter and when really hot and frothing, add the salmon fillets.

Stage 4 - 6 min.
Fillet of salmon meunière : Photo of step #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).

Stage 5 - 2 min.
Fillet of salmon meunière : Photo of step #5
When the fish is cooked, transfer to a hot plate and cover with aluminium foil to keep in the heat.

Stage 6 - 2 min.
Fillet of salmon meunière : Photo of step #6
Keep the pan on the heat and add 2 tablespoons butter. Leave to melt and froth.

Stage 7 - 4 min.
Fillet of salmon meunière : Photo of step #7
Add the juice of 1 lemon, leave to thicken slightly, then add the chopped parsley.

Stage 8
Fillet of salmon meunière : Photo of step #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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,947 Kcal or 8,152 Kj164 gr29 gr131 gr
97 %63 %3 %20 %
Per 100 g
Energetic valueProteins CarbohydratesFats
192 Kcal or 804 Kj16 gr3 gr13 gr
10 %6 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
487 Kcal or 2,039 Kj41 gr7 gr33 gr
24 %16 %1 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 people : 16.74 €
  • Per person : 4.19 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Morel risotto with Vin Jaune and Mont d'Or, Purée of Jerusalem artichokes with foie gras, Mouna, Colcannon, Pork medallions with "full" turnips, ... All
Salmon filletSalmon fillet: You can check-out other recipes which use it, like for example: Baked salmon fillet, Grilled fillet of salmon with corn-salad cream, Cretan-style salmon , How to grill salmon well, Gravlax, ... All
LemonLemon: You can get more informations, or check-out other recipes which use it, for example: Roast Brussels sprouts with sage and lemon, Eggs "en cocotte" with spinach, Endives , Panettone, Poppy seed and lemon cake, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Financier batter, Spring veal sauté , Sauce Normande (for fish), Autumn apple and plum crumble pie, Mouna, ... All
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