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Sablefish a la Meunière

Posted On: December 11, 2014

Lightly fried and battered, this elegant sauce is one of the classic French methods for preparing fish. Named for the millers wife (indicating the use of flour), this sauce is best with your favorite white fish – we used Beetnik’s wild caught sablefish. If you don’t have sablefish on hand we recommend cod.

Ingredients

  • Beetnik Wild Caught Sablefish or Cod
  • 1/2 cup Beetnik’s All Purpose Gluten Free Flour
  • 1/2 cup whole milk (optional)
  • 2 tbsp clarified butter
  • 4 tbsp butter
  • juice of a lemon
  • 1 tbsp parsley, chopped

Method

Heat your pan and add the clarified butter. Season the fish with salt and pepper. Here you have the option of dipping the fish in milk, which will make the end result crispier. Drop the fish into the flour and cover fully. Gently place the fish in the pan and cook for 2-3 minutes until it turns a golden, light brown color. Flip the fish over and cook until it has reached your desired level of doneness and set aside. Add the 4 tbsp of butter and gently mix until it turns a brownish color. Add the lemon juice and chopped parsley and let it cook for about a half a minute or until it begins to bubble. Pour onto the fish and serve immediately.

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