CookEat Recipe
Kingfish Sauté Meunière
Two whole kingfish fried with a light flour coating and finished in the oven, with lemon, chopped parsley and browned butter.
Method
Steps
Step 1
Use two very fresh whole Northern kingfish (Menticirrhus saxatilis), each weighing one and a half pounds before drawing and trimming. Have a fishmonger prepare those same two fish for cooking, keeping their bodies whole with heads and tails. Wipe them dry and keep refrigerated at 4°C or below until cooking.
Step 2
Heat a conventional oven to 200°C. Mix the two tablespoons of milk, teaspoon of salt and half teaspoon of white pepper on a plate. Turn both fish repeatedly in this mixture, then roll them in plain flour to coat them. Discard the milk and loose flour left after contact with the raw fish.
Step 3
Heat the two tablespoons of rendered pork leaf lard in a large ovenproof frying pan over medium heat, without letting it smoke. Lay in both fish and cook for about 5 minutes on each side, adjusting the hob heat to brown the coating without burning it.
Step 4
Put the pan uncovered in the oven for about 10 minutes, continuing as needed until the thickest flesh of both fish reaches at least 70°C for 2 minutes and is cooked through. Keep the probe clear of the bones. The times are guides.
Step 5
Lift the fish onto a hot serving dish, squeeze the juice of the half lemon over them and sprinkle with the teaspoon of chopped parsley. Pour off all the cooking fat from the pan. Reduce the hob heat, add the fresh half ounce of butter and swirl until nut brown. Pour this browned butter over the fish and serve promptly.
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