Wednesday, May 25, 2011

White Ruffy Meunière


Sole Meunière is a classic dish, I know.  But it has never worked for me.  Those paper thin fillets always break up in the frying pan.  One day, I had frozen white ruffy from Trader Joe's in my freezer and I wondered...could I make White Ruffy Meunière?  I am happy to report that the answer is yes, yes, yes!

White Ruffy Meunière
Makes 4 servings
Adapted from a recipe from Molly Wizenberg in Bon Appetit Magazine

1/2 cup flour (use brown rice flour for a gluten-free version)
1 lb white ruffy (if yours is frozen, set it out to thaw completely before starting this recipe)
Old Bay seasoning salt
2 Tblsp vegetable oil
2 Tblsp butter

sauce:
1/4 cup butter, (1/2 stick) cut into 4 pieces
2 Tblsp chopped parsley
1 Tblsp fresh lemon juice
lemon wedges

Place flour in a pie plate.  Rinse the fish and pat dry with paper towels.  Sprinkle both sides of each fillet with Old Bay seasoning salt.  Coat each fillet with flour on both sides and shake off the excess.

Heat the oil in a large, heavy skillet (I use cast iron).  Add the butter and swirl to coat the bottom of the pan.  When the foam subsides, add the fillets in one layer (you may have to do this in two batches) and cook until golden on the bottom, about 3-4 minutes.  Flip each fillet over carefully and cook until opaque in the center and golden on both sides, about 2-3 minutes.  Place fish on a warm platter and tent with foil to keep warm.

To make the sauce, add the butter to the hot skillet, cook until golden (about 1-2 minutes) and remove the pan from heat.  Add the parsley and lemon juice (watch for spatter) and stir.  Spoon the sauce over the fish and serve with lemon wedges.

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