Filet d'Alose au Citron (Shad meuniere with lemon)

1. 1

   Split fillet in half crosswise.

2. 2

   Sprinkle pieces with salt and pepper, and place in small, flat basin of milk.

3. 3

   Set aside.

4. 4

   Peel lemon, trimming away white pulp.

5. 5

   Cut lemon into small cubes, discarding seeds and white membrane.

6. 6

   Set aside two tablespoons of lemon cubes.

7. 7

   Squeeze remainder; set juice aside.

8. 8

   Remove fish pieces from milk without draining.

9. 9

   Put pieces carefully in flour to coat on both sides.

10. 10

    Heat oil in skillet, and add fish pieces skin side up.

11. 11

    Cook over high heat 1 1/2 to 2 minutes or until golden brown on one side.

12. 12

    Carefully turn pieces and continue cooking on second side over moderately low heat about 3 to 4 minutes.

13. 13

    Transfer pieces to two warm serving plates.

14. 14

    Sprinkle fish with about tablespoon of reserved lemon juice.

15. 15

    Sprinkle tablespoon of lemon cubes over each piece of fish.

16. 16

    Heat butter in small skillet, swirling around until golden brown.

17. 17

    Do not let it burn.

18. 18

    Pour butter over fish.

19. 19

    Sprinkle with parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.