Rockfish Meuniere
Here's a version of Julia's Sole Meuniere using locally fresh seafood!
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Servings: 4
Ingredients
Clarified Butter
- 1 stick butter
Rockfish
- 1 pound fresh rockfish
- sea salt
- freshly ground black pepper
- 1/2 c all-purpose flour
- 4 T clarified butter(from above)
Sauce
- 4 T room temperature butter
- 2 T chopped fresh parsley
Garnish
- 4 lemon wedges
Instructions
Clarified Butter
- Heat butter over LOW heat in a small saucepan.
- Once it has melted and foam appears on the top, skim the foam off.
- Tilt pan and remove the clear yellow liquid that remains to a small dish. Leave any solid particles that have settled on the bottom alone! You will have between 5-6 tablespoons, once this process is completed, Only 4 T is required for this recipe. Set aside.
Rockfish
- Preheat oven to 200°F.
- Cut the skinned rockfish filet into 3-4 serving sections. Pat dry with paper towels.
- Lightly salt and pepper both sides.
- Dredge both sides into the flour; shake off any excess.
- Set heat to MED-HIGH. In a 12" skillet( I used a non-stick), add 4 T of the clarified butter; swirl to coat the pan. If using a smalller pan where you are cooking 2 portions at a time, use 2-3 T.
- Cook portions 2-3 minutes. Turn over and cook an additional 2-3 minutes. It should appear lightly golden. Place rockfish on a rack over a rimmed baking sheet, Sprinkle with the chopped parsley. Then, place pan in oven while you complete the sauce.
Sauce
- Wipe the pan CLEAN with paper towels or use a clean skillet.
- Over MED-HIGH heat, add the 4 tablespoons of butter 1-2 minutes until it begins to turn a golden color. Remove from heat.
- Plate the fish and drizzle the golden butter evenly over each.
- Serve with a lemon wedge. Squeeze fresh juice over the top before enjoying with your favorite sides..
