Monday, February 15, 2016

Haddock Meunière with Lemon Butter Caper Sauce






Meunière has long been a classic of French cuisine, proof that elegance can be found in the simplicity of a few fine ingredients: flour, butter, lemons, capers, salt, pepper, parsley. Those common ingredients and 10 minutes of time are all that it takes to create this simple and delicious dish 'à la meunière', which simply means fish prepared in the style of the miller’s wife: that is, dredged in flour. The fish is pan fried and sauced with a classic combination of pungent capers, fresh lemon juice, mellow browned butter and bright accents of fresh parsley for a deceptively quick and elegant entrée.



Pan-Fried Haddock with Lemon Butter Caper Sauce
Serves 2

2 Haddock fillets, about 6-8 oz each
2 tbsp flour
1/2 tsp salt
1/4 tsp ground black pepper
2 tbsp sunflower oil

Lemon Caper Butter Sauce:
4 tbsp butter
1/2 lemon, juiced
1 lemon, zested
2 tbsp parsley, finely chopped plus extra for garnish
1 tbsp capers, rinsed and minced


Preheat oven to 250°F. Pat the haddock fillets dry with paper towel. On a large plate mix the flour, salt and pepper, and add the fish fillets one at a time to coat evenly all over, shaking off any excess. Add the oil to a large non-stick frying pan over a medium heat add when it's very hot, add the fish fillets top side down. Cook for 1-2 minutes until golden brown, then turn the fish over and cook on the other side for another 1-2 minutes until golden brown. Plate and place in the oven to keep it warm. Melt the butter over medium heat in a small saucepan. Add the juice and zest of half a lemon, the minced capers and chopped parsley, and stir to combine. To serve, spoon the sauce over the cooked haddock and garnish with some extra chopped parsley and a slice or two of lemon.