How to Prepare Tasty Soft and Delicious Tonguefish Meunière

Soft and Delicious Tonguefish Meunière. Soft and Delicious Tonguefish Meunière I got some tonguefish that looked real delicious, so I came up with my own restaurant-style dish. When frying, the fish will become soft and easy to break, so I recommend using a spatula when flipping it over! If you prefer it to be crispy, you can omit the white wine.

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 different kinds. 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. I saw some delicious-looking fresh tonguefish at the supermarket. You can have Soft and Delicious Tonguefish Meunière using 7 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Soft and Delicious Tonguefish Meunière

1. Prepare 2 of filets Tonguefish.
2. You need 1/2 tbsp of Vegetable oil.
3. It's 15 grams of Butter.
4. It's 2 tbsp of White wine.
5. It's 1 dash of Salt.
6. It's 1 dash of Pepper.
7. Prepare 1 of Plain flour.

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. Try out this classic lemon sole meuniere recipe: here is a delicious pan fried French dover sole in a quick and easy lemon and butter sauce! Are you familiar with this sole meuniere recipe?

Soft and Delicious Tonguefish Meunière instructions

1. Sprinkle both sides of the tonguefish with salt and let sit for a while..
2. Sprinkle both sides with pepper as well..
3. Coat on both sides with flour and shake off the excess..
4. Heat some oil in a frying pan and add the tonguefish..
5. Add half of the butter and coat the tonguefish..
6. Once browned, flip the tonguefish over and cook until browned..
7. Add the remaining butter and continue to cook..
8. Add the white wine and boil off the alcohol to finish!.
9. Enjoy while hot ♪.

I make this pan fried sole in butter sauce very often when I am back in Belgium. When you think of tonguefish, you usually think of meunière, but I got tired of it. You can get skinned and boned tonguefish from the supermarket, so that's what I used. If the tonguefish has a lot of moisture, pat dry with paper towels. Recipe by Atsuryokunabeo Rainbow trout fillets are quick-cooking, delicately flavored and perfectly complemented by a delicious buttery sauce.