Soft and Delicious Tonguefish Meunière. Soft and Delicious Tonguefish Meunière I got some tonguefish that looked real delicious, so I came up with my own restaurant-style dish. When frying, the fish will become soft and easy to break, so I recommend using a spatula when flipping it over! If you prefer it to be crispy, you can omit the white wine.
I like pepper, so to make it look prettier I put white pepper on one side, black on the other, so that I could use two different kinds.
Before, I had failed at simmering some threadsail fish with the skin intact, so this time I tried researching how to skin fish on the internet.
I saw some delicious-looking fresh tonguefish at the supermarket.
You can have Soft and Delicious Tonguefish Meunière using 7 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Soft and Delicious Tonguefish Meunière
- You need 2 of filets Tonguefish.
- You need 1/2 tbsp of Vegetable oil.
- It's 15 grams of Butter.
- You need 2 tbsp of White wine.
- Prepare 1 dash of Salt.
- You need 1 dash of Pepper.
- It's 1 of Plain flour.
There's a lot of difficult recipes out there, but I came up with something easy! I like pepper, so to make it look prettier I put white pepper on one side, black on the other, so that I could use two diff. Try out this classic lemon sole meuniere recipe: here is a delicious pan fried French dover sole in a quick and easy lemon and butter sauce! Are you familiar with this sole meuniere recipe?
Soft and Delicious Tonguefish Meunière instructions
- Sprinkle both sides of the tonguefish with salt and let sit for a while..
- Sprinkle both sides with pepper as well..
- Coat on both sides with flour and shake off the excess..
- Heat some oil in a frying pan and add the tonguefish..
- Add half of the butter and coat the tonguefish..
- Once browned, flip the tonguefish over and cook until browned..
- Add the remaining butter and continue to cook..
- Add the white wine and boil off the alcohol to finish!.
- Enjoy while hot ♪.
I make this pan fried sole in butter sauce very often when I am back in Belgium. When you think of tonguefish, you usually think of meunière, but I got tired of it. You can get skinned and boned tonguefish from the supermarket, so that's what I used. If the tonguefish has a lot of moisture, pat dry with paper towels. Recipe by Atsuryokunabeo Rainbow trout fillets are quick-cooking, delicately flavored and perfectly complemented by a delicious buttery sauce.
