Monkfish meunière with leek green and lemon juice
Monkfish meunière with leek green and lemon juice

Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, monkfish meunière with leek green and lemon juice. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Monkfish meunière with leek green and lemon juice is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Monkfish meunière with leek green and lemon juice is something that I’ve loved my whole life.

Great recipe for Monkfish meunière with leek green and lemon juice. Luckily, I got good monkfish, wanted to go very simple. I added leek green from the stock as usual. Kids loved this, so I am happy.

To begin with this recipe, we must prepare a few components. You can cook monkfish meunière with leek green and lemon juice using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Monkfish meunière with leek green and lemon juice:
  1. Get 1 monk fish
  2. Prepare Flour
  3. Make ready Butter
  4. Get Pinch salt
  5. Take Pinch pepper
  6. Take Topping
  7. Prepare Half lemon
  8. Get Fine chopped leek green

Add a chunk of whole butter to the pan and swirl it around. Cook until it turns slightly brown. Now add a few tablespoons of lemon juice and some chopped parsley to the hot butter. Cook for just a few seconds, letting it bubble a bit, then pour onto the fish and serve right away.

Instructions to make Monkfish meunière with leek green and lemon juice:
  1. Beautiful monk fish. Use a kitchen paper to dry a little.
  2. Cut them and coat flour.
  3. Meunière with butter and a bit of olive oil. If you see the fish gets burnt, add the leek green and keep stirring till they look soft. Monkfish meunière with leek green and lemon juice1. Pour lemon juice. Enjoy!

Now add a few tablespoons of lemon juice and some chopped parsley to the hot butter. Cook for just a few seconds, letting it bubble a bit, then pour onto the fish and serve right away. Garnish with a thin slice of lemon if you like. When the butter has melted, add the fish. Gently place the fish into the pan.

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