Ok, now we’re finally back at it. And it seems like all it took to get us out of balance was toddlers. It is incredible how many germs they can bring home from daycare. But yes. New year, new resolutions. Or as I tend to say: Best intentions – no outcome. So now we’re giving it another chance.
This is actually one of those dishes, that is perfect for a busy weekday. Bring home fish and dill – the rest is staples – and you are good to go. Add a few steamed potatoes to make it a meal, but I guess you are able to wing that potato-boiling-business on your own, so I will only post the recipe for the fish.
You can basically replace the fish with all kinds of fish. Pick out the freshest and most delicious. The method is especially good for fish without skin since it helps to hold it together. You know the fish is ready when you press it and the fish lightly splits. I was so lucky, that my brill was full of roe, so I fried that along the filet as well. Oh and it is lumpfish season, so a spoonful of roe is almost mandatory on everything I will be cooking the next couple of months.
The name meuniere refers to the “the millers wife”, since she obviously always would drench her fish in their flour. You do not need to change the name if your husband is not a miller.
I calculate approx. 200grams of fish per person.
- 400g filet of Brill
- 3 tbsp of all-purpose flour
- Salt and pepper
- 150g of butter
- 2 tbsp of capers
- 1 small shallot, finely diced.
- 1 lemon
- 1 tbsp of finely chopped dill
- 2 tbsp of lumpfish roe - optional.
Season the flour with salt and pepper. Turn the fish in it. Brush of extra flour.
Melt the butter at medium-high heat and wait for it to lightly brown. Fry the fish 2-3 minutes on each side and remove from the pan.
Turn of the heat and and add shallots, capers, 3 tbsp of lemon juice and a bit of lemon zest. Let it gently fry in the residual heat.
Just before serving add dill. Spoon the sauce over the fish.
Serve with a bit of lumpfish roe if in season and steamed potatos.