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Fillet of Hake a la Meuniere

2 lbs. Hake Fillet
Sunflower Oil
4 oz. Butter
1 Lemon
1 tbs. Chopped Parsley.

This is a classic and simple method of cooking fish.
This must be cooked with the freshest fish only.
Cut the fish into 4 portions and run your fingers over it to find any bones.
If you do, remove with a tweezers or small pliers.
Put the butter into a small pan, squeeze the lemon into the butter and add the chopped parsley.
Melt these together and put to one side.
Put in enough oil to just cover the bottom of a large non-stick pan.
Heat this until it spits if you put a drop of water in.
Put in the fish fillets flesh side down and leave them like this for 3 to 4 mins. without turning.
Now turn them and cook them on their skin side for just 2 or 3 mins.
Use a knife and fork to cut into them to make sure they have lost their transparency and are just cooked through.
Put them out on 4 plates.
Now put the little pan of butter on the heat and bring it up to foaming.
Take off the heat and spoon over the fish.
Serve immediately.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef