Tonguefish Meunière. I saw some delicious-looking fresh tonguefish at the supermarket. There's a lot of difficult recipes out there, but I came up with something easy! I like pepper, so to make it look prettier I put white pepper on one side,.

If you prefer it to be crispy, you can omit the white wine. There's a lot of difficult recipes out there, but I came up with something easy! I like pepper, so to make it look prettier I put white pepper on one side, black on the other, so that I could use two diff. You can have Tonguefish Meunière using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Tonguefish Meunière

You need 2 of filets Tonguefish.
You need 20 grams of Butter.
It's 1 of Cake flour.
Prepare 1 clove of Garlic.
It's 1 of Salt.
It's 1 of Pepper.
It's 50 ml of White wine.
Prepare 1 tbsp of Olive oil.
You need 1 of Parsley (optional).

Before, I had failed at simmering some threadsail fish with the skin intact, so this time I tried researching how to skin fish on the internet. In this video we have shown you a perfect way to cut and clean Tonguefish/ Sole Fish/ Manthal/ Lepo or Lep. At the first look Tonguefish or Manthal Fish seems difficult to cut and clean, but if. Tonguefishes are flatfish in the family Cynoglossidae.

Tonguefish Meunière step by step

If the tonguefish is not prepared, remove the head and entrails, then remove the scales from both sides. Use a paper towel to carefully absorb the moisture. Sprinkle salt and pepper on both sides and let sit in the refrigerator for 30 minutes-1 hour. Remove the skin of the garlic and lightly mash..
Use a paper towel to carefully pat the tonguefish dry, then coat both sides with cake flour, shaking off the excess..
Warm the frying pan over low heat, add the olive oil and garlic, and sauté until fragrant. Remove the garlic..
Turn the heat to low-medium and add the melt the butter in the frying pan. Add the tonguefish skin-side up (so that it cooks through) and fry..
Once browned, flip it over with a spatula, add the white wine, and cover with a lid. Reduce the heat to low and steam-fry for about 7 minutes..
Once cooked, sprinkle with parsley and serve..

They are distinguished by the presence of a long hook on the snout overhanging the mouth, and the absence of pectoral fins. Their eyes are both on the left side of their bodies, which also lack a pelvic fin. Pan-fry over low-medium heat since it burns easily when adding butter. In English names are called Red tonguesole and Red tonguefish, and it is the same that is also expressed like a red tongue or a red shoe sole. Sole is a fish belonging to several families.