Meunière fish and new potatoes

European 1

Every Sunday at the Sunday table, Laurent Mariotte, his columnists and guests give us their best recipes.


– 1 pulp of about 3 kg (you can replace it with another fish, sole, plate, paint….)

– 2 kg of early potatoes

– 2 heads of garlic

– 8 onions

– 100 g butter + 400 g for meunière butter

– 100 gr of flour

– 1 bunch of parsley

– 2 squeezed lemons

Recipes for 8 people:

  1. Preheat your oven to 160 ° C.
  2. Put your potatoes in a bowl, with the garlic heads cut in half and a little oil. Salt and bake for 30 minutes.
  3. For the onions, place on a second plate on a coarse salt bed and cook for 17 minutes. We cut them in half when they come out of the oven.
  4. Prepare your fish according to your convenience (sections, fillets, whole…) do not hesitate to ask the fish seller to make it for you.
  5. Put the flour in a bowl, place your pieces of fish and then touch them to remove excess flour.
  6. Melt 100 gr of butter in a pan, add the fish pieces when the butter gets foamy and let it take on color for a few moments. Turn the pieces and continue cooking on low heat and wait a few minutes.
  7. Remove from the heat and place your pieces of fish in a bowl.
  8. Put the butter that was used for cooking the fish in a pot, add the rest of the butter and mix it.
  9. Add the lemon juice from the fire and filter through a sieve or, otherwise, a coffee filter previously placed in a colander. Add the parsley and sprinkle generously with the fish. Serve with potatoes and onions.

Meunière fish and new potatoes by Nolwenn Corre, star chef at Hostellerie de la Pointe Saint-Mathieu (Finistère):

Good living table

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