Sautéed Fish
The phrase “à la meunière” means “in the style of the miller.” It's a classic preparation in which fish is dusted in flour before cooking. This version combines flaky fish cooked to perfection and a zesty lemon-herb garnish. The optional addition of slivered almonds would add a delightful crunch. This description comes from the 1962 guide for new wives, A Bride’s Cookbook.
- 1 lb. fish, such as trout or sole
- Flour
- Salt
- Pepper
- 3 tablespoons butter
- Lemon juice
- Lemon, cut into wedges
- Parsley, chopped
- ⅓ cup slivered almonds (optional)
To sauté is to cook in butter, and fish cooked this way is called “à la Meunière.” Small fish, slices of fish or fish filets take to this treatment; small whole trout, slices of halibut or swordfish, filets of flounder, sole or perch, scallops and shad roe are your best bets. One pound of fish serves two. Good accompaniments for sautéed fish are stewed tomatoes, green beans, new potatoes, cucumbers in sour cream, or mixed vegetable salad.
If the fish is frozen, defrost it completely before cooking. Pat dry with paper towels. Season it with salt and freshly ground black pepper. Sprinkle it with flour. Have 2 tablespoons butter bubbling in a skillet large enough to hold the fish. Put the fish in the pan and cook, over moderate heat, until delicately browned on the underside. Turn it with a spatula and brown the other side. Remove the fish to a warm platter, sprinkle it with lemon juice and surround it with chopped parsley and lemon wedges. Add a scant tablespoon butter to the juices in the pan and let it brown a little. Pour this over the fish.
Blanched and slivered almonds may be browned in the butter. Buy these by the quarter pound and keep them in a tightly covered jar. Use ⅓ cup for 2 servings. The fish is then called “Amandine.”
Another thing you can do is to let the butter (without almonds) brown until it is almost black. This is called “beurre noir” and has a special taste, which you may like.