Best 4 Whiting Meuniere Recipes
**Whiting Meunière: A Delicate Fish Dish with a Crispy, Buttery Crust**
Whiting meunière is a classic French dish that showcases the delicate flavor of whiting, a mild-flavored white fish, perfectly complemented by a crispy, buttery sauce. This elegant dish is easy to prepare and makes for a delightful meal.
In this article, you'll find three variations of whiting meunière:
1. **Classic Whiting Meunière:** This recipe follows the traditional French method, using butter, lemon juice, parsley, and capers to create a flavorful sauce.
2. **Lemon-Herb Whiting Meunière:** This variation adds a refreshing twist to the classic dish with the addition of lemon zest, thyme, and chives.
3. **Almond-Crusted Whiting Meunière:** For a nutty and crunchy twist, this recipe coats the whiting in a mixture of almonds, panko breadcrumbs, and Parmesan cheese before pan-frying.
Each recipe provides step-by-step instructions, cooking tips, and serving suggestions to help you create a delicious and memorable whiting meunière that will impress your family and friends. Whether you prefer the classic simplicity of the original recipe or enjoy experimenting with different flavors and textures, there's a whiting meunière recipe here that's perfect for you.
EASY SOLE MEUNIERE
Steps:
- Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
- Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.
WHITING WITH GARLIC AND LEMON
Steps:
- Clean and fillet fish. Remove heads and tails. In bowl, mix 3/4 cup oil, lemon juice, garlic, parsley, salt and pepper. Dredge fish in flour. In large saute pan, heat remaining oil. Saute fish until golden brown. Remove and pour lemon mixture over and cover. Let sit for 5 minutes and serve.
CHICKEN MEUNIèRE
Traditionally, the term "meuniere" refers to fillets of sole that are floured and sauteed quickly, then finished with lemon juice, parsley and browned butter. But there's no reason to be parochial about it. This is a fast, surprisingly elegant approach to boneless, skinless chicken breasts, or cutlets of pork, turkey or veal.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, weeknight, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a 12-inch skillet, preferably nonstick, over medium-high heat for about 2 minutes. While it is heating, sprinkle the chicken breasts with salt and pepper, and place the flour or cornmeal on a plate.
- Pour the oil or clarified butter into the skillet to a depth of 1/8 inch, and turn the heat to high. When the oil is hot, dredge the cutlets in the coating, turning them a few times and pressing them down so they are well covered. After you dredge each one, add it to the pan.
- Cook until the chicken is nicely brown, 3 to 5 minutes, then turn. Cook 2 to 4 minutes until the chicken is firm to the touch (lower the heat if the coating begins to scorch).
- Meanwhile, if using the optional butter, melt over medium heat until it is nut-brown.
- When the chicken is done, drain it briefly on a paper towel, then transfer to a warm platter. Drizzle with lemon juice, and top with half the parsley. At the last minute, pour the browned butter over the chicken, add the remaining parsley and serve.
Nutrition Facts : @context http, Calories 761, UnsaturatedFat 23 grams, Carbohydrate 25 grams, Fat 62 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 35 grams, Sodium 536 milligrams, Sugar 0 grams, TransFat 0 grams
BAKED WHITING
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place whiting fillets in a baking dish and add enough milk to cover the entire bottom of the dish. Season fillets with garlic powder, onion powder, paprika, and salt. Top each fillet with at least 3 pieces tomato. Add butter to each fillet. Squeeze 1 lemon half over each fillet.
- Bake in the preheated oven until fish flakes easily with a fork, 30 to 45 minutes.
Nutrition Facts : Calories 150.3 calories, Carbohydrate 2.6 g, Cholesterol 73 mg, Fat 7.3 g, Fiber 0.3 g, Protein 17.5 g, SaturatedFat 3.4 g, Sodium 162.3 mg, Sugar 2 g
Tips:
- Choose fresh whiting fillets that are firm to the touch and have a mild, briny smell.
- Pat the whiting fillets dry with paper towels before cooking to prevent them from splattering in the pan.
- Use a heavy-bottomed skillet or sauté pan to cook the whiting fillets evenly.
- Heat the butter and oil over medium-high heat until the butter is melted and the oil is shimmering.
- Cook the whiting fillets for 3-4 minutes per side, or until they are cooked through and opaque.
- Serve the whiting fillets immediately with lemon wedges and parsley.
Conclusion:
Whiting meunière is a classic French dish that is easy to make and delicious. The delicate flavor of the whiting is perfectly complemented by the rich, buttery sauce. This dish is sure to impress your guests, and it is a great way to enjoy fresh whiting.
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