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.