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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, monkfish meunière with leek green and lemon juice. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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.

Monkfish meunière with leek green and lemon juice is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Monkfish meunière with leek green and lemon juice is something which I’ve loved my entire life. They are nice and they look fantastic.

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

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

Monkfish has become my favorite fish. Its delicate flavor is complemented by the combination of leeks and carefully chosen spices. The amount of curry could be modified to your own taste. This dish could be served over rice, with mashed potatoes, or with fingerling potatoes.

Steps 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!

The amount of curry could be modified to your own taste. This dish could be served over rice, with mashed potatoes, or with fingerling potatoes. 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.

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