Harengs a la Meuniere

A simple yet delicious lunch or supper dish, Harengs a la Meuniere (ah-reng ah lah moo-nee-yair) is very good served with boiled new potatoes and French beans.

6 herrings, filleted

62 tablespoons seasoned flour, made with

6 tablespoons flour,

1 teaspoon salt and

2 teaspoon black pepper

3 oz. butter

2 teaspoons lemon juice

1 tablespoon chopped fresh parsley

Wash the herring fillets under cold running water and pat them dry with kitchen paper towels.

Place the seasoned flour on a plate and, one by one, dip the herring fillets into it, shaking off any excess flour. Set aside.

In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the herring fillets to the pan and cook them for 3 minutes on each side, or until they are lightly browned and the flesh flakes easily when tested with a fork.

Remove the pan from the heat and, with a slotted spoon, transfer the herrings from the pan to a warmed serving dish. Spoon over the lemon juice, then the pan juices.

Sprinkle on the parsley and serve at once. la

Easy atid inexpensive, Harengs a Meuniere with herrings, lemon juice, butter and parsley makes a tasty light meal.

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