Hake Fillet Meunière Style
Ingredients
- 4 pcEuropean hake (fillets with skin)
- 100 gWheat flour (for dredging)
- 80 gUnsalted butter (diced)
- 2 tbspSunflower oil (for cooking)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pcFlat-leaf parsley (chopped)
- 2 pinchGray sea salt
- 2 pinchWhite pepper ground
Method
Pearly white flesh that flakes easily, protected by a thin golden crust. The smell of brown butter and a touch of lemon acidity balances the richness of the pan-searing.
- 1
Carefully pat the hake fillets dry with paper towels. The skin must be perfectly dry to prevent sticking. Season both sides with grey sea salt and ground white pepper.
- 2
Dredge the fillets in wheat flour. Tap them between your hands to remove the excess: we want a light coating, not a thick crust. The flour will protect the delicate flesh.
- 3
Heat oil in a pan. When hot, place the fillets skin-side down. Let them color for 3 minutes without touching. Add the butter. When it starts foaming and smells like toasted hazelnuts, baste the fish continuously with a spoon.
- 4
Turn the fillets over gently for 1 minute. Turn off the heat. Pour the lemon juice directly into the cooking butter to deglaze the juices. Add chopped flat-leaf parsley. The sauce should be smooth and coat the fish.
Frequently asked questions
How do you get this dish right?
- Only use white pepper to avoid staining the white flesh of the hake.
- Basting with brown butter is key: it provides the nutty flavor and keeps the fish juicy.
- If the butter browns too quickly, add a drop of water or lemon juice to stop the cooking process.
How long does this dish keep?
Eat immediately. Pan-seared fish loses its crispness and pearly texture in the fridge.
