Turbot to the Meunière

On many occasions you will have found in the restaurant menus some fish “a la meunière” or “a la menier” , especially sole. They are French cuisine dishes, prepared with fish and a characteristic sauce, which by affinity have come to our country for several decades. Butter, lemon juice and parsley are used in the “meunière” or miller sauce. It accompanies the fish, generally fillets, which are covered in flour and fried in butter. The Spanishization of this technique is “a la molinera”, in case you see it in any letter or recipe.

Being cooked with butter will be less healthy than if we use olive oil, but if we stick to the original recipe we will have to use this ingredient so typical of Central Europe. You can adapt this same technique and sauce to other fish , but as long as we can obtain fillets: rooster, hake, sea bass, etc. Instead of using sole, I have opted for turbot , a fish that I really like and it is possible to find it at a good price throughout the year. I asked the fisherman for a piece from aquaculture of about 800 gr., From which he took 4 good turbot fillets. I hope you dare to prepare it at home in this way, you will surely repeat this recipe again.

Preparation of turbot a la Meunière

1. We start by washing the vegetables. Chop the onion into julienne strips and the peppers into strips of similar size. In a frying pan with a little olive oil, sauté them over high heat. We salt to taste and reserve.
2. Peel the potatoes. We cut them in bakery (slices) and fry them 2/3 minutes in very hot olive oil. We want them to be half done, since then they will go to the oven.
3. In a baking dish (or directly on the metal tray) we place a potato base and spread the vegetables evenly on top. Bake for 20 minutes at 180ºC. Be on the lookout, because depending on what your oven “rushes”, it may take more or less time.
4. When there are 5 minutes of time left, we go to work with the turbot. We salt the fillets and pass them in flour. In a frying pan, add 50 gr. butter and melt over medium heat. When it reaches temperature, we fry the fish round and round, and reserve.
5. Squeeze the lemon and chop the parsley very fine.
6. We remove the dish from the oven for a moment and turn it off. With the residual heat it will arrive to give the final touch to the turbot. We place the fish fillets on the vegetables, skin side down. We will keep it 2/3 minutes in the oven.
7. While we take the opportunity to make the sauce “meunière”. Melt 50 gr. butter in a separate pan. Let it lightly toast, add the parsley and salt to taste. After a minute, we pour the lemon juice and continue cooking another couple of minutes.
8. The final touch of the dish will be to remove the tray from the oven and water everything with the sauce “meunière” from the pan. We serve hot at the table.

Surely you like this dish with a French influence, which I have cooked today with turbot, but soon it will be the turn of a sole.

Be sure to enjoy all the recipes for fish and seafood that we have on the blog, I assure you that you will find a lot of ideas to make yours much happier. You can see all the photos of the step by step in the next album.