Saute Fish Meuniere

1. 1

   1. Season the fillets with salt and pepper. Heat a thin layer of clarified butter in a saute pan. Dry the fillets and dredge in flour, shaking of the excess.

2. 2

   2. Saute the fish over fairly high heat. Turn and finish cooking. Remove the fish from the pan and keep warm.

3. 3

   3. Add the whole butter, let it heat until it turns golden then immediately add the lemon and chopped parsley. Pour over the fish and serve.

No additional tips available.