Recipe: Fillet of pomfret meuniere

Fillet of pomfret meuniere			No. of Portions	4
Ingredients	QTY	Unit
Fillets of pomfret	4	No.
Salt	To taste
Pepper powder	To taste
Lime	2	No.
Refined flour	15	Gm
Oil	30	Ml
Butter	30	Gm
Parsley	1	Bunch

Pre-preparations:

	Marinate fillets with salt, pepper and some lime juice.
	Chop parsley finely.
	Prepare seasoned flour.
	Cut one lime into wedges for garnish.

Method:

	Dust each fillet lightly with seasoned flour.
	Heat oil on a griddle and shallow fry the fillets to a light brown colour on both sides. Take out on absorbent paper to drain oil.

To serve:

Just before service, heat butter in pan and let it froth. Wait till the froth disappears and sprinkle few drops of lime juice. Sprinkle parsley. Pour this ‘beurre noisette’ over the fillets and serve immediately as the parsley sizzles.

Standard:

Neatly cut fillets, light brown in colour, tender and juicy. Coated with nutty flavoured butter. Served hot.