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:
- Preheat your oven to 160 ° C.
- Put your potatoes in a bowl, with the garlic heads cut in half and a little oil. Salt and bake for 30 minutes.
- 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.
- Prepare your fish according to your convenience (sections, fillets, whole…) do not hesitate to ask the fish seller to make it for you.
- Put the flour in a bowl, place your pieces of fish and then touch them to remove excess flour.
- 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.
- Remove from the heat and place your pieces of fish in a bowl.
- Put the butter that was used for cooking the fish in a pot, add the rest of the butter and mix it.
- 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):