Lemon Butter Sauce for Fish

A Meuniere butter sauce with crispy fried fish that might be perfect reception during a fancy restaurant, but very quick to form at home! Browning butter gives the sauce an upscale , spicy aroma that pairs beautifully with fresh lemons, also as thickens the sauce and provides it a stunning golden color.

INGREDIENTS

LEMON BUTTER SAUCE:

▢60 g / 4 tbsp. Unsweetened butter, dig pieces

▢ 1 tablespoon fresh juice

▢Salt and ground pepper

CRISP PANEL FISH:

▢2 x thin white fish fillets (120-150g / 4-5oz each), skinless and boneless (I used seafood , Note 1)

▢ Salt and pepper

▢2 tablespoons of flour

▢2 c. Oil (I used canola)

PART:

▢ Lemon wedge

▢ Finely chopped parsley, optional

INSTRUCTIONS

LEMON BUTTER SAUCE:

1.Place the butter during a light-colored saucepan or small skillet over medium heat.

2.Melt the butter then leave it on the warmth , stirring occasionally. When the butter turns golden color and smells like nuts - about 3 minutes, immediately remove from heat and pour into alittle bowl. (Note 2)

3.Add juice and salt and pepper. Stir then taste when it is a little cold. Adjust the lemon / salt consistent with taste.

4.Set aside - it'll keep pouring for 20-30 minutes. See note 3 for storage.

FISH FISH CRUNCHY PANEL:

5.Pat the fish dry with paper towels. Sprinkle with salt and pepper, then with flour. Use your fingers to spread the flour. Play and repeat. Shake off excess flour well, patting it between hands if necessary.

6.Heat the oil during a nonstick skillet over high heat. When the oil is shiny and there are fine streaks of smoke, add the fish. Cook 1 1/2 minutes until golden brown and crispy round the edges, then flip and cook the opposite side for 1 1/2 minutes (cook longer if you've got thicker fillets).

7.Immediately lift to a serving plate. Sprinkle each with about 1 tablespoon of sauce (avoid dark spots at rock bottom of the bowl), garnish with parsley and serve with lemon on the side. Topped with kale and quinoa salad.