Fish Meuniere

Course : French
Serves: 4
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1 1/2 pounds fish -- * see note
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
4 tablespoons butter
3 drops lemon juice
1 tablespoon chopped parsley

Preparation / Directions:

* Note: Made with small fish: Sole, sole fillets, codfish, whitefish, herring, mackerel, etc; or with slices of large fish: Salmon, swordfish, etc. Salt and pepper fish. Dredge fish with flour. In large, heavy skillet, heat two tablespoons butter until it begins to turn slightly brown. Add fish, leaving a little space between pieces so they do not touch. Lower flame. Cook over very low flame for 5 minutes. Turn fish and cook for 5 minutes on the other side. Remove fish to heated serving dish and keep warm. Add 2 tablespoons butter to skillet and cook until butter is slightly browned. Sprinkle fish with lemon juice and parsley. Pour butter from skillet over fish. Serve very hot. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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