Killer Lemon Butter Sauce For Fish - Chef Fun Kitchen

Killer Lemon Butter Sauce For Fish

This Meuniere butter Sauce for fish is outrageous – three minutes, two ingredients, completely eating house worthy. the key is tanned butter – referred to as butter in French. learn the way to pronounce it thus you'll loftily tell your family and friends.

And so I gift to you, your new favorite posh-yet-easy-and-super-quick means with fish: Pan cooked till golden then drizzled with a three minute Meuniere butter Sauce that you’re planning to go balmy over.

Killer Lemon Butter Sauce For Fish
Killer Lemon Butter Sauce For Fish

The Meuniere butter Sauce is simply created with butter and lemon. however it’s not “just” butter and lemon. It’s butter and lemon.

If you’re new butter, this can be planning to amendment your world – it’s habit-forming. butter is everything you like concerning liquified butter, boosted with an implausible nutty, toasty aroma.

The French decision it butter. The literal translation is “hazelnut butter”, and even supposing hazelnuts don’t get the equation in the slightest degree, we get it.

Killer Lemon Butter Sauce For Fish


  • 60 g / 4 tbsp unsalted butter , cut into pieces
  • 1 tbsp fresh lemon juice
  • Salt and finely ground pepper


  • 2 x thin white fish fillets (120-150g / 4-5oz each), skinless boneless (I used Bream, Note 1)
  • Salt and pepper
  • 2 tbsp white flour
  • 2 tbsp oil (I use canola)


  • Lemon wedges
  • Finely chopped parsley, optional


  1. Place the butter in a light coloured saucepan or small skillet over medium heat.
  2. Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty - about 3 minutes, remove from stove immediately and pour into small bowl. (Note 2)
  3. Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
  4. Set aside - it will stay pourable for 20 - 30 minutes. See Note 3 for storing.


  1. Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off well, slapping between hands if necessary.
  2. Heat oil in a non stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).
  3. Remove immediately onto serving plates. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side. Pictured in post with Kale and Quinoa Salad.

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