Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, fish meuniere with saute vegetables. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Fish Meuniere with Saute Vegetables is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Fish Meuniere with Saute Vegetables is something which I have loved my entire life. They’re fine and they look wonderful.
Fish Meuniere with Saute Vegetables By Tausif Ali Tausif Ali. Fish meuniere with saute vegetables Sumit Jha. Remove fish from pan and place it on a warm plate.
To get started with this recipe, we have to prepare a few components. You can have fish meuniere with saute vegetables using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Fish Meuniere with Saute Vegetables:
- Take 150 g Fish Fillet cut into pieces
- Take 1 no Lemon juice
- Make ready to taste Mustard sauce
- Prepare to taste Vinegar
- Prepare to taste Salt
- Prepare to taste White pepper
- Take 50 mls Refine oil
- Take 50 mls melted butter
- Take 1 tsp chopped parsley
- Make ready 1 no. Carrot
- Take 50 g baby corn
- Make ready 50 g Broccoli
- Prepare 50 g Cauliflower
- Make ready 30 g French beans
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. Trim the pepper and c Pat fish dry.
Steps to make Fish Meuniere with Saute Vegetables:
- Marinate the fish fillet with lemon juice, mustard paste, vinegar, refine oil, salt and white pepper.
- Coat the marinate the fish with seasoned flour.
- Heat oil in a fry pan,shallow fry the fish on both side till golden brown.
- Make a sauce with melted butter, chopped parsely and lemon juice.
- Now blanched the carrots, beans, cauliflower baby corn and brocoli
- Heat butter in a shallow fry pan, and put the blanch veggies and keep sauteing.
- Now, serve hot with fish and sauce
Dredge in flour, and knock off excess. Add fish and cook, turning halfway through, until browned and cooked through. Pour off drippings from skillet; wipe with paper. Rinse the fish fillets and blot dry with a paper towel. Heat butter in wide sauté pan over medium low heat.
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