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Tonguefish Meunière Recipe

Tonguefish Meunière Recipe
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Prepare the ingredients before making Tonguefish Meunière in your home. Then, follow these steps below to serve Tonguefish Meunière for your family or friends.

Ingredients: Tonguefish Meunière

  • 2 filets Tonguefish
  • 20 grams Butter
  • 1 Cake flour
  • 1 clove Garlic
  • 1 Salt
  • 1 Pepper
  • 50 ml White wine
  • 1 tbsp Olive oil
  • 1 Parsley (optional)

How to Make Tonguefish Meunière

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Tonguefish Meunière in your home by yourself.

    Step 1
  • If the tonguefish is not prepared, remove the head and entrails, then remove the scales from both sides. Use a paper towel to carefully absorb the moisture. Sprinkle salt and pepper on both sides and let sit in the refrigerator for 30 minutes-1 hour. Remove the skin of the garlic and lightly mash.
  • Step 2
  • Use a paper towel to carefully pat the tonguefish dry, then coat both sides with cake flour, shaking off the excess.
  • Step 3
  • Warm the frying pan over low heat, add the olive oil and garlic, and sauté until fragrant. Remove the garlic.
  • Step 4
  • Turn the heat to low-medium and add the melt the butter in the frying pan. Add the tonguefish skin-side up (so that it cooks through) and fry.
  • Step 5
  • Once browned, flip it over with a spatula, add the white wine, and cover with a lid. Reduce the heat to low and steam-fry for about 7 minutes.
  • Step 6
  • Once cooked, sprinkle with parsley and serve.
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