Whiting Meunière (eat fresh)

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RECIPE DATA

TITLE: Whiting Meunière (eat fresh)
SERVES: 3
PREP: 10 min
TOTAL: 20 min

INGREDIENTS
500 g (about 5 small fillets) whiting fillets
40 g (about ¼ cup) flour
80 g (about ⅓ cup) butter (30 g (about 1⅔ tbsp) clarified for frying + 50 g (about 2¾ tbsp) noisette)
2 tbsp lemon juice (30 ml)
15 g (about ½ cup loosely packed, chopped) parsley
1 tbsp capers (optional, grenobloise)
½ tsp salt
300 g (about 2 cups) frozen peas

STEPS
1. 300 g (about 2 cups) peas in Varoma; 1 cup (250 ml) water in bowl.
TM SETTINGS: 12 min / Varoma / speed 1
2. Meanwhile season and flour 500 g (about 5 small fillets) whiting; fry in 30 g (about 1⅔ tbsp) clarified butter 2 min each side; plate. Add 50 g (about 2¾ tbsp) butter to the pan until nut-brown, then 30 ml lemon and 15 g (about ½ cup loosely packed, chopped) chopped parsley; spoon over.
3. Portion & store: makes ~3 adult portions (~180 g fish + sides); a kid portion is half. Serve immediately.

NOTES
Portion size: ~180 g fish + sides
Batch note: Meunière: floured fish in clarified butter, finished with foaming beurre noisette, lemon and parsley. Capers make it à la grenobloise (optional).
Kids: Kid portion is half; same full-flavour dish.
Fridge life: Eat fresh
Freezer life: Not suitable (cooked)

SOURCE: https://thermomix-workbook.pages.dev/recipes/whiting-meuniere-eat-fresh/