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.
4,6803.1/5 for 7 ratings
Grade this recipe:

Last modified on: April 11th 2021

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.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

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 30 g 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 30 g 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?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Chocolate almond cookies, Couscous, Spinach Omelette, Breton galettes (pancakes), Layered Leek and Egg Gratin , ... All
Salmon filletSalmon fillet: You can check-out other recipes which use it, like for example: Cretan-style salmon , Gravlax, How to grill salmon well, Grilled fillet of salmon with corn salad cream, Baked salmon fillet, ... All
LemonLemon: You can get more informations, or check-out other recipes which use it, for example: Vol-au-vent, Carrot-top pesto, Escalope of veal in a cream sauce, Mushrooms à la grecque, Express sauerkraut, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Nonettes, Milk rolls, Buckwheat almond biscuits, X-Files cookies, Special small breads, ... All

Other recipes you may also like

Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
75,416 14/5 for 1 ratings 40 min.
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
190,892 74.3/5 for 7 ratings 4 hours 38 min.
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
82,3763.9/5 for 18 ratings 46 min.
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
112,6375/5 for 1 ratings 49 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
303,563 303.8/5 for 39 ratings 36 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-05-23)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page