- 1. GOLDEN TROUT MEUNIERE
- Dust fish in flour and dip into egg/milk mixture. Saute on medium high in butter until golden brown (approximately two to three minutes on each ...
Ingredients: 10 (capers .. fillets .. flour .. lemon .. meuniere ...)
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- 2. TROUT MEUNIERE
- Dip fillets in milk; season with salt and pepper. Dredge lightly in flour. Melt 1/2 stick of butter in skillet with 1 tablespoon oil. Brown fillets ...
Ingredients: 11 (capers .. fillets .. flour .. juice .. milk .. oil ...)
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- 3. FILLET OF FLOUNDER WITH SAUCE MEUNIERE
- 4 fillet of flounder (1 1/2 pounds) or substitute bass, perch, red snapper or trout Dry fish on paper towels before placing in a glass baking dish. ...
Ingredients: 7 (juice .. salt .. sauce ...)
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- 4. TROUT MEUNIERE
- Combine sauce ingredients in a 2 cup measuring cup. Cook on High 1 minute. Place fish in a glass baking dish and pour sauce over fish. Cover with wax ...
Ingredients: 8 (juice .. salt .. sauce ...)
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- 5. CATFISH MEUNIERE
- In a shallow bowl, combine egg and milk. In another shallow bowl or pie plate, stir together flour, salt and red pepper. Dip catfish fillets in milk ...
Ingredients: 14 (egg .. fillets .. flour .. juice .. milk .. oil ...)
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- 6. CATFISH MEUNIERE
- In shallow pan, beat together milk and egg. In another shallow pan, combine flour, salt and cayenne pepper. Dip fillets in milk mixture and then in ...
Ingredients: 11 (egg .. flour .. milk .. oil .. parsley .. salt ...)
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- 7. CATFISH MEUNIERE
- Dredge the catfish fillets in milk. Take one at a time and remove from the milk and immediately dredge on all sides in the flour which was seasoned ...
Ingredients: 9 (fillets .. flour .. lemon .. milk .. oil .. wedges ...)
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- 8. CHEF'S TROUT MEUNIERE
- Sprinkle fish with salt; dredge in flour. In large skillet melt 2 tablespoons butter. Add trout; saute over moderate heat until golden, about 2 ...
Ingredients: 6 (flour .. juice .. salt .. sauce ...)
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- 9. CREOLE MEUNIERE SAUCE
- Heat fish brown sauce in a 2 quart saucepan to a quick simmer. Using a wire whisk, whip the butter and Worcestershire sauce into the brown sauce ...
Ingredients: 8 (chunks .. flour .. oil .. only .. parsley .. sauce ...)
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- 10. FILET OF SOLE MEUNIERE
- Divide sole down center and discard bones. Dip in milk and let stand for 15 minutes. Drain excess and dip in flour. Cook in hot oil until browned. ...
Ingredients: 7 (flour .. juice .. milk .. oil .. parsley .. sole ...)
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