RECIPE: Fish Meuniere with Chateau Potatoes and Romanesco Cauliflower
by: Rue Saint-Marc
Fish Meuniere
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- 1 boneless, skinless fish fillet
- pinch of salt
- ¼ cup all-purpose flour
- 1 Tablespoon canola oil
- 2 Tablespoons whole butter
- 2 teaspoons lemon juice
- 1 Tablespoon minced, fresh herbs
Instructions
- Heat the canola oil in a sauté pan.
- Season the fish fillet with salt and then lightly coat with flour.
- Add the fillet to the sauté pan and cook over a medium heat until the fillet starts to turn a golden brown. Flip the fillet and add the whole butter to the pan, basting the fish occasionally.
- When the fillet is cooked through, remove it from the pan onto a plate.
- Continue cooking the butter until it begins to brown. While gently shaking the pan add your lemon juice and then the herbs.
- Pour the warm butter over the fish.
Chateau Potatoes
- ¼ lb fingerling potatoes, peeled
- Pinch of salt
- 2 teaspoons canola oil
- 1 Tablespoon whole butter
Instructions
- Place the peeled potatoes in a saucepan and cover with cold water, then season with a pinch of salt.
- Bring the water to a simmer and poach the potatoes until a knife scan pierce them without much resistance.
- Drain the potatoes, place them on a paper towel lined plate and leave them in the refrigerator to cool.
- The potatoes can be prepared to this point up to a day ahead of cooking this meal.
- When ready to serve, heat the oil in a sauté pan and add the potatoes.
- Cook the potatoes over a medium heat until they turn a golden brown. Add the butter and a pinch of salt and continue cooking until the butter just begins to brown.
- Serve while still hot.
Romanesco Cauliflower
- 1 head Romanesco cauliflower
- 3 Tablespoons of butter
- Pinch of salt
Instructions
- Cut the cauliflower into similarly sized florets.
- Bring a large pot of water to a rolling boil and season heavily with salt.
- Separately, fill a mixing bowl halfway with ice and add water to cover.
- Place the cauliflower into the boiling water and cook until tender.
- Remove from the water and place immediately in the boil of ice water.
- After one minute, remove the cauliflower from the ice water and place on a paper towel lined sheet tray in the refrigerator.
- When ready to serve, heat a small amount of butter in a pan and slowly cook the cauliflower, seasoning with salt.