SuperChef Series – Fish Belle Meuniere

Fish Belle Meuniere


Refined flour ½ Cup
Sole or Salmon Fish fillets 4 Nos. – 750gm
Salt & Pepper To taste
Sliced Button Mushrooms 3 tbsp
Vegetable oil 2 tbsp
Unsalted butter 3 tbsp
Fresh  parsley chopped 2 tbsp
Fresh lemon juice 1 tbsp
Lemon wedges 2 Nos.
Capers 1 tbsp


  • Sieve flour into an open dish or a platter.Wash fish slices thoroughly, Rinse andpat dry with paper towels. Season with salt and pepper. Add one wedge squeezed Lemon Juice .
  • Just dredge fish on both sides with flour; Make sure there is no excess flour. Place on platter.
  • Heat oil in a med. Sized pan and move through the sides of the pan. Remove Oil Add butter quickly. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes.
  • Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes.
  • Place the fish between 2 plates; cover with foil.
  • Now melt the butter in a small pan, sauté mushrooms, add chopped parsley and remaining Lemon juice, cook for seconds and pour the Lemon Butter Parsley with mushroom on top of the fish arranged in Platters
  • Serve with Mashed Potatoes and asperges tips.

Recipes Credits

SuperChef Nandakumar



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