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Fried fish (poisson a la meuniere)
1 serving
Keep small fish whole or fillet or pieces of large fish in milk for 5-10 minutes, roll slightly in flour mixed with salt. Pour
1. 5 cm of olive oil into a large frying pan and fry fish on both sides in it. Remove the fish from the pan, sprinkle with freshly ground black pepper and finely chopped parsley greens. Drain olive oil from the pan, put in a pan of 1 full tbsp. spoonful of butter and
1. teaspoon lemon juice for each piece, boil until the sauce is brown. Pour the fish with the cooked sauce.
Keep small fish whole or fillet or pieces of large fish in milk for 5-10 minutes, roll slightly in flour mixed with salt. Pour
1. 5 cm of olive oil into a large frying pan and fry fish on both sides in it. Remove the fish from the pan, sprinkle with freshly ground black pepper and finely chopped parsley greens. Drain olive oil from the pan, put in a pan of 1 full tbsp. spoonful of butter and
1. teaspoon lemon juice for each piece, boil until the sauce is brown. Pour the fish with the cooked sauce.
butter to taste, olive oil to taste, parsley greens to taste, salt to taste, milk to taste, flour to taste, sea fish to taste, ground black pepper to taste, lemon juice to taste
